Author: Lauren Purcell
If you've ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen. Yes, it takes longer to cook, but it's foolproof, and you don't even need to let the...
Author: Anna Stockwell
Author: Michael Pollan
Author: Shelley Wiseman
Author: Harley Pasternak, M.Sc.
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night...
Author: Anna Stockwell
Author: Jamie Purviance
Author: Beth Sexton Stryker
Author: Frank Stitt
Dried barberries are incredibly tart, more so than any other dried fruit you'll encounter. Look for them at Middle Eastern markets or specialty foods stores, or order them online.
Author: Andy Baraghani
When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs,...
Author: Greg Denton
For dense hand-pulled noodles, you're going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for depth of flavor.
Author: Jason Wang
Author: Patrick O'Connell
Author: Diane Morgan
Author: Bon Appétit Test Kitchen
Use your Instant Pot to prep these cumin-spiced ribs over the weekend, then save them (and their flavorful juices!) to grill for a quick weeknight dinner.
Author: Anna Stockwell
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor,...
Author: Gina Marie Miraglia Eriquez
Author: Ruth Cousineau
Healthy bonus: Fiber, vitamin C, and potassium from bell peppers; lycopene from red pepper and ketchup (this recipe has less than half the sugar of the typical store-bought kind)
This versatile condiment brings a balanced mix of sweet, salty, acidic, and herbaceous flavors that complement virtually any pizza.
Author: Carla Lalli Music
This fiery sweet-tart red sauce is smoky, tangy and has sufficient red pepper flakes to let you know it means business.
Author: Steven Raichlen
Author: Quinn Hatfield
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
The simplest, easiest, kid-approved peanut sauce for dipping or drizzling.
Author: Anna Stockwell
Author: Gabrielle Hamilton
Author: Floyd Cardoz
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch...
Author: Anna Stockwell
Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Author: Andy Baraghani
Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.
Author: Molly Baz
Author: Bon Appétit Test Kitchen