Author: Jayne Cohen
Dried barberries are incredibly tart, more so than any other dried fruit you'll encounter. Look for them at Middle Eastern markets or specialty foods stores, or order them online.
Author: Andy Baraghani
Author: Lauren Purcell
Author: Harley Pasternak, M.Sc.
Author: Beth Sexton Stryker
Author: Andrea Albin
If you've ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen. Yes, it takes longer to cook, but it's foolproof, and you don't even need to let the...
Author: Anna Stockwell
Use your Instant Pot to prep these cumin-spiced ribs over the weekend, then save them (and their flavorful juices!) to grill for a quick weeknight dinner.
Author: Anna Stockwell
A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.
Author: Carla Lalli Music
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor,...
Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.
This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Crispy tofu is a delightful counterpart.
Author: Cheryl Slocum
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch...
Author: Anna Stockwell
For dense hand-pulled noodles, you're going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for depth of flavor.
Author: Jason Wang
This fiery sweet-tart red sauce is smoky, tangy and has sufficient red pepper flakes to let you know it means business.
Author: Steven Raichlen
Author: Michael Pollan
Author: Gina Marie Miraglia Eriquez
Author: Diane Morgan
This versatile condiment brings a balanced mix of sweet, salty, acidic, and herbaceous flavors that complement virtually any pizza.
Author: Carla Lalli Music
Author: Patrick O'Connell
Healthy bonus: Fiber, vitamin C, and potassium from bell peppers; lycopene from red pepper and ketchup (this recipe has less than half the sugar of the typical store-bought kind)
Author: Gabrielle Hamilton
Author: Floyd Cardoz
Author: Bon Appétit Test Kitchen
The simplest, easiest, kid-approved peanut sauce for dipping or drizzling.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Author: Andy Baraghani
Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
From here grow all other vinaigrettes. Use your instincts to vary the basic recipe. My everyday dressing almost always includes a bit of mustard which helps emulsify the dressing while adding tang.
Author: Mark Bittman