Lush confited garlic takes toasty, cheesy baguettes to another level.
Author: Claire Saffitz
Author: Wayne Harley Brachman
Author: Ben Sargent
Author: Victoria Granof
Author: Anders Braathen
We're into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.
Author: Dawn Perry
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
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Author: Carla Lalli Music
An easy Quick Beef with Broccoli recipe. Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself.
Author: Lillian Chou
Author: Shelley Wiseman
Smoked Salmon Smorrebrod
Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.
Author: Alison Roman
Author: Alexandra Jamieson
Author: Ruth Cousineau
The best fried rice is made with leftover rice. Ideally, chill it uncovered overnight, which lets it dry out a bit, leading to maximum crispiness.
Author: Chris Morocco
Author: Maria Helm Sinskey
Author: Dave Kovner
Author: Bon Appétit Test Kitchen