Author: Dorothy Vinson
Author: Joy Smith
This classic sandwich finds a way to balance vinegar-rich sauerkraut with smoky turkey.
Author: Melissa Roberts
Author: Sara Dickerman
Author: Amy Finley
Author: Zoe Singer
Author: Melissa Roberts
In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead.
Author: Rick Rodgers
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America,...
Author: Gina Marie Miraglia Eriquez
Author: Brenda Louch
Author: Bruce Aidells
This fragrant and refreshing strawberry-gin drink has a secret ingredient: a dollop of unsweetened Greek yogurt, which gives the cocktail a tangy flavor and subtly creamy texture.
Author: Maggie Hoffman
Author: Penelope Casas
Author: Stephen Bruce
Author: Lillian Chou
Author: Kristi Parnell
This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the...
Author: Grace Young
Author: Bon Appétit Test Kitchen
Author: Hannah Levitz
This pesto is a little different, with a bold tomato base. Grill your tomatoes to bring out their sweetness and add smokiness. For this recipe, fusilli, linguine, spaghetti, pappardelle, or bucatini work...
Author: Hetty McKinnon
Author: Erika Lenkert
Author: Bon Appétit Test Kitchen
Author: Ellen Lebow
Author: Melissa Clark
There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish.
Author: Bon Appétit Test Kitchen