Author: Betty Rosbottom
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Author: Suzanne Tracht
A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that...
Author: Susan Spungen
Author: Lillian Chou
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of...
Author: Shelley Wiseman
Author: Jill Silverman Hough
The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.
Author: Jill Santopietro
Author: Bon Appétit Test Kitchen
Author: Tasha de Serio
To make this fried rice extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the...
Author: Danielle Centoni
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Author: Anna Stockwell
Roasted Oysters with Pickled Radishes, Carrots and Celery Root
Author: Michael Anthony
Author: Michael Romano
Author: Gina Marie Miraglia Eriquez
The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook...
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.
Author: Anna Stockwell
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
Author: Julie Sahni
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it...
Author: Anna Stockwell
Author: Tasha de Serio
Author: Terry Conlan
For a quick 15-minute dinner, you can steam the potatoes up to five days in advance. Serve with lots of fixings for an easy variation on the taco bar concept.
Author: Sarah Copeland
Author: Ryan Hardy
Author: Wuanda Walls