The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
Author: Dan Swinney
Author: Farid Zadi
Author: Jill Ringer
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was...
Author: Levi Goode
Author: Norman Van Aken
Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.
Author: Melissa Clark
Author: Debra Creed-Broeker
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
Author: Colin Cowie
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
Author: Dorie Greenspan
Author: Rick Rodgers
Author: Paul Grimes
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen