Author: Diane Rossen Worthington
Author: Joy Smith
Author: Emily Ansara Baines
Author: Tina Miller
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.
Author: Andy Baraghani
You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.
Author: Chris Morocco
Author: Molly Stevens
Author: Beatriz Llamas
Author: Molly Stevens
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Author: Najmieh Batmanglij
Author: Engin Akin
Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.
Author: Ana Sortun
Author: Farid Zadi
Fish sauce, lime juice, and plenty of herbs make this sauce a stand out for dipping spring rolls or serving with grilled fish.
Author: Stanley Lobel
Author: Francine Maroukian
Author: Bon Appétit Test Kitchen
Author: Einat Admony
It wouldn't be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.
Author: Chris Morocco