Author: Marisol Benadayan-Bennaroch
Author: Andrew Friedman
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Author: Suzanne Tracht
Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.
Author: Alison Roman
Easy pulled chicken sandwiches topped with a sweet and tangy cabbage slaw. This healthy slow cooker pulled chicken sandwich recipe is is perfect for BBQ's, potlucks, or a delicious weeknight dinner...
Author: Monique Volz of AmbitiousKitchen.com
Author: Susan Feniger
Author: Mark Bittman
Eco-friendly, low-mercury arctic char is less fishy than its more popular cousin, salmon.
Author: Larraine Perri
Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.
Author: Ori Menashe
The Thai-inspired dressing-tart and spicy and salty-plays up the sweetness of watermelon and berries while keeping the fruit salad firmly in savory territory.
Author: Gregory Gourdet
Author: Maggie Ruggiero
Author: Bahija
Author: Bon Appétit Test Kitchen
The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and-white bean salad in this easy one-pan dinner.
Author: Anna Stockwell
Author: Cheryl Jamison
Author: Molly Stevens
Author: José Andrés
This fast-cooking fish gets a zippy and nutty pistachio-orange vinaigrette.
Author: Shelley Wiseman
Author: Jasper White
Author: Bon Appétit Test Kitchen
These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
Author: Jeanne Thiel Kelley
Author: Lucy Danziger
We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
Author: Andy Baraghani
Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. In this...
Author: Raffaele Solinas
Author: Bon Appétit Test Kitchen