Author: Lisa Zwirn
Soupe aux Pois - An easy Yellow Split Pea Soup recipe.
Author: Yotam Ottolenghi
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Mark Miller
Author: Lori Longbotham
It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.
Author: Union Square Events
These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.
Author: Andrea Albin
Author: Andrea Albin
Author: Gretchen Holt-Witt
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
Everybody knows now that the undisputed king of mangoes is the Indian Alphonso. It is intensely sweet and has an unbeatable perfumed aroma. I'd go as far as saying that you haven't tasted a real mango...
Author: Yotam Ottolenghi
Author: Romney Steele
Author: Alexis Touchet
Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile...
Author: Andy Baraghani
Author: Shelley Wiseman
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...
Author: Cecilia Hae-Jin Lee
Author: Alexis M. Touchet
Author: Maggie Ruggiero
Author: Darina Allen
Author: Ruth Cousineau
Author: Lidia Bastianich
Author: Engin Akin
Golden Delicious apples are used for this autumnal dessert, but Rome Beauties work well, too.
Author: Tori Ritchie