Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Author: Nils Bernstein
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Author: Susan Reid
Author: Bon Appétit Test Kitchen
Author: Marge Perry
Author: Roberto Santibañez
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: April Bloomfield
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
Author: Georgia Downard
Author: Bon Appétit Test Kitchen
Author: Alexis Touchet
Start with very cold cream, and keep it chilled between whipping and serving.
Wish you were here in Philadelphia, eating a cheese steak. No doubt about it, cheese steak is the quintessential Philly food. Too bad it can pack more than 60 grams of fat. To keep the greasy drippings...
Author: Nancy Rones
Author: Tina Miller
Author: Josefina Howard
Author: Itamar Srulovich
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Sarah Tenaglia
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
Author: Jacques Pépin