Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Rick Rodgers
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Author: Joy Ackerman
Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.
Author: Jodi Liano
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Author: Victoria Granof
Author: Bruce Aidells
Author: Diane Rossen Worthington
Author: Stacey Nyman
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Author: Andrew Friedman
This classic diner mash-up of a grilled cheese sandwich and a hamburger is stuffed with thick, sweet rings of pan-seared onion.
Author: Anna Stockwell
Author: Molly Wizenberg
Author: Maria Helm Sinskey
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the...
Author: Diane Phillips
Author: Maggie Ruggiero
Author: Graham Elliot