Because pork is rather rich, I like to add a touch of hoisin sauce-the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.
Author: Kylie Kwong
Author: Kay Chun
Author: Eileen Wen Mooney
Author: Suzanne Goin
This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.
Author: Ramin Ganeshram
Author: Oliver Strand
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.
Author: Claire Saffitz
Author: Joe Dion
Author: Catherine McCord
Grapefruit cuts through fatty avocado in this simple salad idea.
Author: Bon Appétit Test Kitchen
Author: Jacques Pépin
Author: Francis Mallmann
Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.
Author: Chris Morocco
Author: Bobby Flay
Author: Dorothy Lee
Author: William Viets
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
Author: Jeanne Thiel Kelley
Author: Anna Stockwell
Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Author: Sara Deseran
Author: Ardie A. Davis
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
Author: Sarah Jampel
An easy Pickled Beets recipe.
Author: Hugh Fearnley-Whittingstall
Author: Renee Werbin
Author: Paul Gayler
Author: Sue Li
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.
Author: Greg Atkinson
Author: Tony DiSalvo
Author: Shelley Wiseman
Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.
Author: Amy Myers, MD