Author: Bon Appétit Test Kitchen
Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale, scallions, celery, and feta. My family and friends...
Author: Kim Kushner
Author: Julie Loria
A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like cheating but is so good nobody will care.
Author: Andy Baraghani
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Author: Rupa De
Author: Paul McGee
Author: Christophe Beaufront
Author: Ivy Manning
A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.
Author: Andy Baraghani
A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.
Author: Roberto Santibañez
Don't be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.
Author: Andy Baraghani
"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian,...
Author: Beth Harrison
Dry rosé and lemon soda complement the citrusy flavor of Campari and make for a beautifully vibrant cocktail.
Author: Kat Boytsova
Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.
Author: Anna Stockwell
Author: Jessica Strand
This sage- and lime-infused gin cocktail is perfect for brunch. Cocchi Americano-an Italian aperitif wine-is beloved for its citrus, herbal, and bitter flavor.
Author: Ben Clemons
Author: Elizabeth Andoh