Author: Rozanne Gold
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Author: Karen Stabiner
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
Author: Farid Zadi
Author: Sarah Patterson Scott
Author: Alexis Touchet
Author: Brenda Louch
Author: Joel Fuhrman, M.D.
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Ian Knauer
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Ian Knauer
Author: Jesus Gonzalez
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: Bon Appétit Test Kitchen
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Dora Moel
Author: Ed Kenny
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Author: Alison Roman
Author: Maria Helm Sinskey
Author: Dave Kovner
Author: Maria Helm Sinskey
Author: Shelley Wiseman
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light...
Author: Liz Neumark