Author: Maya Kaimal
Author: James Beard
Author: Jean Georges Vongerichten
A quick homemade pickle relish with cucumbers, onions, and golden raisins.
Author: Katherine Sacks
Author: Miriyam Glazer
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: Joyce Goldstein
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act...
Author: Paul Grimes
Author: Alejandro Morales
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer
Author: Ross Dobson
Author: Molly Wizenberg
Author: Adam Perry Lang
Author: Zakary Pelaccio
Author: Pam Rupp
Author: Tim Byres
Author: Frederik de Pue
Pan-Grilled Salmon on Toast with Scallion Mayonnaise
Author: Hidekazu Tojo
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Author: Floyd Cardoz
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
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
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
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Colleen Patrick-Goudreau
Author: Katie Brown
Author: Melissa Clark