In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...
Author: Cecilia Hae-Jin Lee
After lingonberry preserves, these pickled cucumbers are the most popular condiment in Scandinavia. They are a traditional accompaniment to Swedish Meatballs, simple salmon dishes, and roasts and other...
Author: Marcus Samuelsson
Author: Bon Appétit Test Kitchen
Author: Denise Barr
White chocolate adds a rich, creamy sweetness to this quick pumpkin mousse. Be careful to keep the white chocolate and pumpkin mixtures warm as you mix them; otherwise, the white chocolate can set as it...
Author: Katherine Sacks
Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
Author: Carol Rock
Author: Jean Anderson
Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand.
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
Author: Annie Somerville
Author: Brent Ridge
The salty cheese and piloncillo makes these gorditas go wonderfully with a hot chocolate or champurrado.
Author: Fany Gerson
Author: Katie Brown
Author: Elizabeth Falkner
Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this zucchini recipe that brings out the best of zucchini and other squashes.
Author: Bryant Terry
Author: Holly Smith
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Arthur Schwartz
Author: Michael Chiarello
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Author: Andrew Tarlow