Author: Bruce Aidells
Author: Melissa Roberts
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
Author: Ruth Cousineau
Author: Julie Loria
Author: Robert del Grande
Author: Joe Yonan
Author: Patricia Wiley
Author: Amy Finley
Author: Tony Rosenfeld
This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.
Author: Nicole Ponseca
Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.
Author: Mina Stone
Author: Frank Stitt
Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
Author: Andrew Tarlow
Author: Andrea Webster
A spicy kick to a delicious and easy baked chicken recipe. Any mustard works, but we love one available at health food stores that has apple cider vinegar in it.
Author: Alejandro Junger
Author: Mark Bittman
Author: Linda Ziedrich
These baby back ribs from Rob Rainford are rubbed with brown sugar and smoked paprika and smoked on the grill, then brushed with homemade barbecue sauce.
Author: Rob Rainford
These quick pickles have just the right amount of sweet, salt, and tang going on. The brine can work with any crunchy veg, but we like them best with cucumbers.
Author: Andy Baraghani
Author: Jim Tarantino
Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that's both simple and...
Author: Claire Saffitz
Author: Melissa Roberts
Author: Ed Lee
This zippy, herbaceous drinkable soup is like a trip to the farmers' market in a glass.
Author: Amiel Stanek
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox