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
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Author: Andy Baraghani
Author: Duy Pham
Author: Edward Lee
Author: Geoffrey Zakarian
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
Author: Ruth Cousineau
Author: Leah Chase
Author: Joyce Goldstein
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
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.
Author: Suzanne Goin
Author: James Oseland
Author: Jeanne Kelley
Author: Cheryl Jamison
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
Author: Jerry Traunfeld
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
Author: Joan Nathan
Author: Bon Appétit Test Kitchen
Author: Lulu Powers
Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Author: Sara Deseran
Author: Bobby Flay
Author: Steven Raichlen
Author: Melissa Roberts-Matar
Author: Deborah Madison
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's...
Author: Michael Shrader
A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.
Author: Amy Myers, MD
Author: Calvin Harris
This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.
Author: Amanda Hesser
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over...
Author: Anna Stockwell
Author: Wendy Giman
Author: Nadia Hassani
Author: Georgia Downward
Author: Bon Appétit Test Kitchen