Author: Bon Appétit Test Kitchen
Author: Michele Scicolone
Author: Paul Grimes
Make coconut sticky rice in the microwave for perfectly tender results in under 10 minutes. Serve with shredded coconut, sesame seeds, and ripe mango.
Author: Pepper Teigen
Author: Michael Tong
Author: Diana Kuan
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
Author: Melissa Roberts
Author: Lesley Téllez
Author: Ian Knauer
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Author: Anna Stockwell
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Rick Rodgers
Author: Victoria Granof
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the...
Author: Doris Jacobson
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen
Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that's brightened by fennel and enriched with savory miso.
Author: Linda Shiue, MD
Author: Georgia Downard
Author: Chris Schlesinger
Author: Rebekah Peppler
Author: Helene Cypress
Author: April Bloomfield
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.
Author: Rhoda Boone
Make this coconut red-lentil curry recipe for a warming weeknight dinner. Coconut milk adds richness to the South Indian vegetarian meal.
Author: Amber Levinson