Author: Sheila Lukins
Author: Lillian Chou
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and...
Author: Anna Stockwell
Author: Jamie Geller
Author: Shelley Wiseman
You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
Author: Alison Roman
Author: David Kamen
Author: Aglaia Kremezi
Author: Abigail Kirsch
Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.
Author: Carla Lalli Music
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer
Author: Andrew Schloss
Author: Barbara Kafka
Author: Holly Smith
A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.
Author: Anna Stockwell
Watching frozen bananas and peanut butter blend into ice cream seems like magic; pull out this trick at your next dinner party. Adding grape jelly makes it irresistible to kids and adults.
Author: Katherine Sacks
Author: Amy Finley
Author: Bon Appétit Test Kitchen
Author: David Chang
Author: Peggy Markel
Grapefruit cuts through fatty avocado in this simple salad idea.
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Ian Knauer
Author: Jeanne Kelley
Author: Gina Marie Miraglia Eriquez
Author: Roy Finamore
Author: Frank Stitt
Author: Bon Appétit Test Kitchen
Chinese-style whole fish steamed with scallions and ginger.
Author: Anita Lo
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
Author: Bon Appétit Test Kitchen
Author: Crescent Dragonwagon