Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn't stop you from putting them on...
Author: Chris Morocco
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
Author: Gina Marie Miraglia Eriquez
We stole your nonna's ziti and took it on a self-discovery tour of Middle Eastern flavors. Sorry-it doesn't want to come home.
Author: Chris Morocco
Author: Elinor Klivens
Author: Andrea Albin
Author: Liesel Davis
Author: Shelley Wiseman
A kosher for Passover strawberry rhubarb dessert with streusel topping.
We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light
Author: Chris Morocco
Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.
Author: Ben Jackson
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix...
Author: Vikram Sunderam
Author: Neelam Batra
Author: Maria Helm Sinskey
Author: Bon Appétit Test Kitchen
Light and ultrasavory, this is a spread that's definitely worth making - it requires a minimal amount of work and tastes better than any store-bought version. And if you have any left over, you're in luck...