Author: Douglas Rodriguez
Author: Yotam Ottolenghi
Author: Jean Georges
Author: Susan Spungen
Author: Allison Kave
Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to...
Author: Mary Cech
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Bon Appétit Test Kitchen
Author: Noah Bernamoff
Author: Janice Cole
Author: Trish Newcomb
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
Author: Rick Tramonto
Author: Amy Traverso
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...
Author: Karen Adler
Author: Daniel Humm
Author: Maria Speck
Author: Andrew Carmellini
Author: Alison Roman
Author: Tadashi Ono
Author: Caitlin Freeman
Author: Lorna Sass
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
Author: Mindy Fox
Author: Joanne Chang
Author: Teri Lyn Fisher
Author: Sue Zemanick
These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour.
Author: Louisa Shafia
Author: Aran Goyoaga
Author: Kemp Minifie
Author: Aran Goyoaga
Author: Chelsea Monroe-Cassel
Author: Lauren Salkeld
Author: Melissa Roberts
Author: Allison Kave
Author: Colleen Patrick-Goudreau
Author: Maria Speck
This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). It's chilled...
Author: Melissa Hamilton
Author: Jake Godby
The ultimate comforting supper, bursting with flavorsome vegetables and a rich herby gravy. You can either use some of the pre-frozen chicken filling , in which case thaw it, then assemble the pie and...
Author: Ghillie James
Author: Tamasin Day-Lewis
Author: Karen Adler
Author: Lauren Salkeld
Author: Jessica Goldman Foung
Author: Andrea Slonecker