Author: Melissa Clark
Author: Douglas Rodriguez
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: Sharon Michael
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
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.
Author: Bon Appétit Test Kitchen
Author: Virginia Burke
Author: Bon Appétit Test Kitchen
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you...
Author: Lisa Cheng Smith
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Author: Carole Bloom
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
Author: Claire Saffitz
The deeply-flavorful spice mix rubbed onto this steak is packed with coriander, coffee, cocoa powder, and brown sugar.
Author: Dave Muller
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
Author: Sharon Buck
Author: Bon Appétit Test Kitchen
Pera learned the art of arepas from his sister-in-law. Now, they're his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.
Author: Ryan Pera
Author: Dorie Greenspan
An easy Duck Prosciutto recipe. Use Moulard duck breasts, Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves,...
Author: Adam Sachs
Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.
Author: Ludo Lefebvre