Author: Jody Adams
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
Author: Maria Watson
Author: Julie Loria
This simple braise is a weeknight savior. Make a big batch and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups, and more.
Author: Anna Stockwell
Author: Melissa Hamilton
Author: Steven Raichlen
Author: Molly Stevens
This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.
Author: Andy Baraghani
An easy Caramelized Walnuts recipe
Don't bother trying to halve and pit the plums before slicing them. Instead, cut off slices, working your way from the outside to the pit.
Author: Chris Morocco
Author: Norman Van Aken
Author: Tracey Seaman
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with flavors and stories on both sides of the ocean....
Author: Jocelyn Jackson
Author: Abigail Kirsch
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue...
Author: Kemp Minifie
Author: Lillian Chou
Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don't slosh over the sides.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with...
Author: Anna Stockwell
Author: Melissa Roberts
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Author: Anna Stockwell
Vinegar is the crowning glory in this dish. The vinegar-soaked chicken finished with a vinegary sauce is mouthwatering, addictively tangy, and wonderful.
Author: Amber Wilson
After lingonberry preserves, these pickled cucumbers are the most popular condiment in Scandinavia. They are a traditional accompaniment to Swedish Meatballs, simple salmon dishes, and roasts and other...
Author: Marcus Samuelsson
Author: Bon Appétit Test Kitchen
Author: Patrick Hoogerhyde
Author: Joe Yonan
If you travel to the Philippines, though, you'll discover that you can "sisig" pretty much anything. There's chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. This squid iteration incorporates...
Author: Marvin Gapultos
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.
Author: Mina Stone
Author: Patricia Wiley
Author: Melissa Roberts
Author: Serena Bass