Even in its simplicity, there's something about this buttery almond cake that just feels special. Baking it in a pie dish allows for you to serve it straight out of the vessel, whether for breakfast or...
Author: Sheela Prakash
Author: Lisa Zwirn
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Alexis Touchet
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
Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they...
Author: Charles Phan
Author: Shelley Wiseman
Author: Eric Ripert
The additions of apples and fresh sage in this recipe transform braised chicken into a savory and delicious entree.
Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.
Author: Molly Baz
Author: Melissa Hamilton
Author: Maggie Ruggiero
Author: Ruth Cousineau
Author: Tori Ritchie
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Author: Chris Morocco
This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.
Author: Dr. Rupy Aujla
These moist, easy muffins rely on mashed bananas and flaked coconut for sublime texture and tropical-leaning flavor.
A crowd-pleasing sweet onion dressing, spicy-sweet roasted peanuts, and crunchy potato chips make this kale and cabbage salad one to beat.
Author: Sheldon Simeon
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night dish.
Author: Lillian Chou
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Author: Bon Appétit Test Kitchen
This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles),...
Author: Lillian Chou
Author: Rozanne Gold