Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
Author: Louis Outheir
Author: Carol Rock
Satisfy your grown-up tastes, as well as your inner child, with this boozy take on the classic St. Patrick's Day milkshake.
Author: Kendra Vizcaino-Lico
Author: Beth Nicholson
Author: Kate Fogarty
Sichuan cooking is popular throughout China, and in recent years, adventurous Chinese restaurant diners have discovered how delicious it can be. This is one of the best known dishes from that area.
Author: Ken Hom
This veggie-packed fried rice calls for freshly-cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover vegetables you like.
Author: Rhoda Boone
This creamy, frozen Indian dessert gets its flavor from finely ground pistachios and a pinch of floral, earthy saffron.
Author: Meera Sodha
Author: Lillian Chou
Author: Cristina Ceccatelli Cook
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Katie Brown
Author: Maggie Ruggiero
If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, topped with eggs, cheese, red onions, or avocado.
Author: Diala Canelo
Author: Tracey Seaman