Author: Molly Stevens
A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Elizabeth Johnson
Author: Judy Harmon
The two flavors, miso and mustard, make an unlikely but incredibly delicious pair when accompanied by lemon juice, maple syrup, and olive oil.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Author: Rick Thiemke
Author: Susanne Solberg
Author: Pam Anderson
Author: Jill Silverman Hough
The chicken and leek meld together as they cook in the filling.
Author: Inez Valk-Kempthorne
Author: Jill Silverman Hough
Author: Tyler Florence
Author: Hannah Levitz
Author: M. J. Adams
Author: Rick Rodgers
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking,...
Author: Andy Ricker
Author: Bon Appétit Test Kitchen
Spicy Curry Noodle Soup with Chicken and Sweet Potato
Author: Mai Pham
Author: Tina Miller
Author: Dorothy Davis
Author: Melissa Clark
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Author: Sarah Kirnon
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
Author: Jeremy Strubel
Author: Bon Appétit Test Kitchen
Author: Steven Raichlen
If you can't find head-on shrimp, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound.
Author: Claire Saffitz