Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Mark Bittman
Author: Bon Appétit Test Kitchen
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Author: Chris Morocco
Author: Ruth Cousineau
Add to onions and celery when making chicken soup; sprinkle on carrots before roasting; rub into steaks before searing.
Author: Andrew Schloss
Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.
Author: Amiel Stanek
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Ruth Cousineau
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
Author: Bon Appétit Test Kitchen
Author: Caitlin Williams Freeman
Author: Joanne Chang
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...
Author: Carla Lalli Music
Author: Odessa Piper
Author: Ian Knauer
Author: Paul Grimes
The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.
Author: Chris Morocco
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Author: Anna Stockwell
Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.
Author: Guy Turland
The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it's roasted over high heat to create...
Author: Tailor, Nashville, TN
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Author: nigel slater
Author: Melissa Clark
Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region within northern India and can be varied according to whim.
Author: Suvir Saran
Author: Alison Roman
Author: Neela Paniz
Author: Sara Kate Gillingham-Ryan
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry