Author: Wendy Giman
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
Author: Patricia Wiley
Author: Kristine Subido
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Miriam Chandler
Author: Joyce Schaul
Author: Bon Appétit Test Kitchen
Author: Frank Stitt
Just before serving, toss the peppers and the cold grilled chicken together, then pour the juices left over from marinating the peppers all over the chicken to moisten, flavor, and glaze it.
Author: Anna Stockwell
Author: Joy Pierson
Author: Roberto Treviño
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 fridge overnight before slicing.
Author: Andy Baraghani
Author: Emily Connor
Author: Marge Perry
Author: Virginia Burke
Author: Ruth Cousineau
Author: Roxanne Klein
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts...
Author: Claire Saffitz
Author: Jennifer Iserloh
These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
Author: Paul Johnson
Author: Dr. Mao Shing Ni