Author: Beth H. Fishman
These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's...
Author: Tara O'Brady
There is something about the combination of fresh ginger and cilantro that tastes very Indian, very Delhi, to me, very much like home. In India, where few people have ovens, the chicken is browned first...
Author: Madhur Jaffrey
The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
Author: Andy Baraghani
Author: Dora Moel
Author: Dorie Greenspan
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Sarah Patterson Scott
Author: Bon Appétit Test Kitchen
Author: Selma Brown Morrow
Author: Dorie Greenspan
These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.
Author: Samantha Seneviratne
This classic German spice mix can be used anywhere you want a dash of warm, Christmas-y spice.
Author: Luisa Weiss
Author: Lillian Chou
Grilled salmon with summer peaches, red curry paste and fresh herbs. Serve this recipe warm or at room temperature, perfect for relaxed summer dining.
Author: Gregory Gourdet
Author: Shirley Cheng
Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.
Author: Clarissa Wei
No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and...
Author: Chris Morocco
Author: Paul Grimes
Author: Tina Miller
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass,...
Author: Anna Stockwell
Want to become 1,000 percent more efficient in the kitchen? Take a cue from restaurant chefs and set up all of your mise en place-that would be your ingredients, sliced and measured out-before you start...
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Kathleen Daelemans
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco