Author: Maggie Ruggiero
Author: Melissa Clark
This is an easy way to prepare fennel bulbs. Fennel tastes great pan-fried and you don't need a lot of seasoning as fennel has so much flavor on its own, which just intensifies while sauteeing.
Author: Marianne
Baking fruit is a great way to concentrate the flavors. I especially like doing it when strawberries are out of season and still a little firm. The balsamic vinegar is optional but gives them a nice kick....
Author: LauraF
Author: Victoria Granof
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
This yeast bread recipe from Ken Forkish is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.
Author: Ken Forkish
Author: Ruth Cousineau
Author: Cristina Ceccatelli Cook
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
Author: Andrea Bemis
Hearty and nutty, these black bean burgers are sure to satisfy.
Author: ademuri
Author: Aglaia Kremezi
Author: Beth Elon
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without...
Author: Vivian Howard
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties. Serve with your favorite garnishes and sauce.
Author: Buckwheat Queen
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Packaged baked tofu is tasty and not all that expensive, but homemade baked tofu is even better. The trick to this chewy, savory transformation of bland white tofu is to make sure it's well pressed and...
Author: Nava Atlas
This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet...
Author: Anna Jones
Wheat berries are a delicious and nutty add-in or main ingredient for nearly any meal. Use them alone as a side dish or in a recipe such as my recipe for Wheatberry Waldorf Salad published here on this...
Author: Cindy Spalding
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: David Kamen
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Lorna Sass
Active time: 15 min Start to finish: 35 min