Author: Pierre Gagnaire
Author: Andrea Reusing
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.
Author: Tracy Pollan
Author: Josie Le Balch
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson
Author: Gerald Hirigoyen
Author: Hilary Shevlin Karmilowicz
Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!
Author: Katrina Scott
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
Author: Mary Kate Tate
Author: Kitty Morse
What's for dinner? A big ol' heap of Louisiana, in the form of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce while you sip a cold beer is pretty...
Author: Andrea Albin
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Author: Nils Bernstein
We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here.
Author: Deb Perelman
Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.
Author: Christina Chaey
These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will...
Author: Andrea Reusing
Author: Ellen Brown
Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
Author: Melissa Roberts
Author: Craig "Meathead" Goldwyn
Author: Maggie Ruggiero
Author: Susie Fishbein
Author: Leah Chase
Author: Jean Anderson
Author: Bon Appétit Test Kitchen
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it...
Author: Anjali Pathak
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
Author: Bruce Weinstein
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell