Author: Robin Levy Goetz
Author: Maggie Ruggiero
Author: Jody Adams
Fried garlic boasts an incredible ease-to-"wow" ratio-put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also...
Author: Andy Baraghani
These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies....
Author: Dennis Prescott
Boneless pork shoulder steaks-aka blade chops-make for a quick dinner in this Hawaiian-inspired, pan-seared dish.
Author: Nate Appleman
Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.
Author: Anna Stockwell
羌饼 qiang bing is a treat from Shanghai's past. They're a bit like yeasted scallion pancakes that are fluffy and chewy on the inside with a crispy crust...
Author: Betty Liu
All the best components of a classic summer clambake-potatoes, shrimp, corn on the cob-get an extra layer of flavor when grilled and brushed with gingery...
Author: Molly Baz
This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding...
Author: Candice Kumai
Author: Melissa Roberts
Author: Alice Colin
Keep a jar of this seedy sprinkle on your counter to top bowls of yogurt, soup, salad, or anything you want to add a bit of crunch (and healthy fiber and...
Author: Anna Stockwell
Author: Jody Adams
These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy...
Author: Shahir Massoud
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower,...
Author: Kendra Vaculin
You'll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens,...
Author: Christina Chaey
If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Author: Chris Morocco
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
Author: Chris Miller
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
Author: Larry Steven Londre
Author: Lillian Chou
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
Author: Chris Morocco
Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.
Author: Wang Haibo
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and...
Author: Chris Morocco
This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the...
Author: Andy Baraghani
Author: Melissa Roberts
Author: Marcela Valladolid
Author: Bon Appétit Test Kitchen
Author: Chris Schlesinger
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