Author: Suzanne Tracht
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin...
Author: David Tamarkin
Chicken noodle soup never gets old. If you don't have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can...
Author: Claire Saffitz
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that...
Author: Tyler Kord
Author: Jean Anderson
Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices...
Author: Heather Carlucci-Rodriguez
Author: Bon Appétit Test Kitchen
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon,...
Author: Olia Hercules
Author: Clifford A. Wright
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Crunchy spring vegetables add freshness to a salad of lentils dressed in a tangy coriander vinaigrette.
Author: Claire Saffitz
Author: Katy Sparks
Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.
Author: Molly Baz
Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.
Author: Bon Appétit Test Kitchen
This dish is a riff on Singapore-style curry noodles with cauliflower, cumin, coriander, and smoked paprika.
Author: Hetty McKinnon
This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.
Author: Sohla El-Waylly
Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.
Author: Amiel Stanek
The soup can also be served warm.
Author: Fred Thompson
Author: Tony Maws
Author: Paul Grimes
Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make stir-fries, fajitas, soups, salads, sandwiches, and more family-friendly...
Author: Anna Stockwell
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
Author: Roy Finamore
A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a...
Author: Mike Lata
Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the...
Author: Aaron Crowder
This weeknight falafel dinner brings the Middle Eastern platter home with a tangy, orange-spiked tahini sauce, bright quick-pickled red onions, and an...
Author: Katherine Sacks
Author: Ruth Cousineau
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay...
Author: Vikram Sunderam