Author: Tina Miller
Author: Erika Lenkert
Author: Melissa Hamilton
Also known as the one-hour turkey, this spatchcocked bird (ask your butcher, or go to bonappetit.com/spatchcock) will free up your oven.
Author: Claire Saffitz
Author: Victoria Granof
Author: Melissa Roberts
Author: Melissa Clark
Author: Maya Kaimal
Author: Sara Dickerman
Author: Jayne Cohen
Author: Ruth Cousineau
Author: Jamie Geller
Chef Norman Van Aken's Key West-inspired recipe for conch salad made with finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs.
Author: Norman Van Aken
Author: Jean Georges Vongerichten
Author: Ruth Cousineau
Author: Lillian Chou
This chicken soup recipe can be served at a Passover seder or anytime. Ginger in the broth and fresh herbs in the matzo balls makes this version of the traditional soup stand out.
Author: Melissa Roberts
Author: Elizabeth Andoh
Author: Bon Appétit Test Kitchen
The pickled hard-boiled eggs are a great snack on their own-they're sold individually at Shed.
Author: Miles Thompson
Author: James Beard
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is...
Author: Colin Cowie
Author: Amy Finley
Author: Rick Bayless
Author: Alejandro Morales
Author: Hidekazu Tojo
Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert that is...
Author: Hannah Bronfman
Author: Andrea Albin
Author: Rick Rodgers
Author: Emeril Lagasse
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.
Author: Amy Myers, MD