Author: Bon Appétit Test Kitchen
Author: Rick Tramonto
Author: Kay Chun
Author: Ivy Manning
Author: Tanya Emerick
Author: Victoria Granof
Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Author: James Syhabout
Author: Diane Rossen Worthington
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
Author: Giada De Laurentis
Author: Bon Appétit Test Kitchen
Hold off on the holly sprigs. The only centerpiece your table needs is a showstopping crown roast of pork that's fit for a queen-and a crowd. Once you've got the two racks tied together, making this is...
Author: Claire Saffitz
Author: Anthony Bourdain
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
Author: Adeena Sussman
Author: Shea Gallante
Author: Meredith Deeds
Author: Bon Appétit Test Kitchen
Author: Andreas Viestad
It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?
Author: David Tamarkin
Author: Allison Arevalo
Author: Bruce Aidells
This savory, larb-esque pork mixture is great for lettuce wraps, but also makes for the ultimate all-purpose grain bowl and salad topper.
Author: Bryant Ng
Author: Susan Herrmann Loomis