Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to time, we'll run an Indian take on chips and dip...
Author: Rich Landau
Author: Kay Chun
Author: Sarah Magid
Author: Maria Helm Sinskey
Author: Alison Roman
Served in a can of ginger beer, this tart, pleasantly bitter drink is as well-balanced as a complex cocktail.
Author: Kat Boytsova
Author: Bon Appétit Test Kitchen
Author: Jim Tarantino
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast...
Author: Anna Stockwell
This pineapple and tequila cocktail, made with fresh lemon and bitters, is a beach party in a glass.
Author: Aleksandra Crapanzano
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Author: Chris Morocco
The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.
Author: Frederik de Pue
Limonada is most often translated as "lemonade," but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely sweet smoothie
Author: April White
Author: Jill Dupleix
Author: Jeanne Thiel Kelley
This avocado-Meyer lemon spread will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation.
Author: Nick Korbee
Author: Sara Dickerman
This sublime lemon dessert is the perfect antidote to all those chocolate bunnies and chocolate-stuffed eggs proliferating at Easter like, well...rabbits. It helps that our pudding is simple to make, too....
Author: Gina Marie Miraglia Eriquez
Author: Kay Chun
Author: Suzanne Pirret
Author: Andrea Albin
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Author: Andrew Knowlton
Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell
A pilsner-infused soft pretzel dough takes the place of traditional pie dough in this fun twist on apple pie.
Author: Rhoda Boone
Author: Liza Schoenfein
Author: Nils Bernstein
The two flavors, miso and mustard, make an unlikely but incredibly delicious pair when accompanied by lemon juice, maple syrup, and olive oil.
Author: Claire Saffitz
This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts along the crust.
Author: Judy Kim
Author: Elana Amsterdam
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Author: Tara O'Brady
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the...
Author: Alison Roman
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.
Author: Chris Morocco
Elderflower liqueur, such as St. Germain, has a delicate, floral flavor that works really well in this simple lemon tart.
Author: Martha Collison
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper-they're great flavors with the creamy lemon sauce.
Author: Donna Hay
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.
Author: Donna Hay
The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.
Author: Claire Saffitz
We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.
Author: Claire Saffitz
This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.
Author: Monte Farber and Amy Zerner
Adding bourbon and Campari to cherry cola makes for a sweet, spicy, and refreshing backyard drink.
Author: Kat Boytsova
In this salad, the color palette-pale whites and browns-may leave something to be desired, but the gorgeous medley of textures and very complementary flavors makes up for it. This is an attractive one...
Author: Lukas Volger
Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.
Author: Rhoda Boone
Recipe for Roasted Asparagus Salad with Goat Cheese and Bread Crumbs, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out.
Author: Alexandra Shytsman
Author: Lillian Chou