Author: Maggie Ruggiero
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
Author: Andrea Albin
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
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: Allison Vines-Rushing
Author: Bon Appétit Test Kitchen
Author: Kate Fogarty
Author: Bon Appétit Test Kitchen
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
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
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Author: Tracey Seaman
Author: Harley Pasternak, M.Sc.
Author: Shelley Wiseman
Author: Arthur Schwartz
Author: Bon Appétit Test Kitchen
Author: Bonnie Bennett
Author: Lillian Chou
Author: Chris Schlesinger
Author: Miriam Chandler
Author: Louis Outheir
We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here.
Author: Deb Perelman