Soaking golden raisins in cider vinegar plumps them up and adds a touch of sweetness to the vinegar.
Author: Kamal Mouzawak
It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Author: Andy Baraghani
Author: Claire Saffitz
With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol' green variety also works. Both will become meltingly tender.
Author: Andy Baraghani
Author: Ryan Hardy
Author: Anissa Helou
Author: James Beard
Author: Robin Schempp
Author: Paula Shoyer
Author: Maria Helm Sinskey
Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Author: Chris Morocco
Author: Alex Palermo
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.
Author: Ignacio Mattos
Author: Miche Bacher
Prosciutto stuffed with pine nuts, arugula, gorgonzola, and currants.
Author: Clinton Kelly
Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.
Author: Skye Gyngell
Author: Karen DeMasco
Author: Danny Bowien
This salad is the answer to people who think they don't like leafy greens. Good kale has a deep, almost meaty flavor. Searing it and mixing it with brown-butter-drenched pine nuts, sweet raisins, and salty...
Author: Ithai Schori
Author: Viana La Place
Toasting the pine nuts until they're properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close...
Author: Janice Tiefenbach
Author: Bon Appétit Test Kitchen
Author: Bruce Weinstein
Author: Lesley Porcelli
Author: Dan Barber
Author: Christina Pirello