These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.
Author: Maangchi
These boneless barbecue ribs are par-boiled to help them get tender, and then coated in tangy-sweet sauce and baked in the oven.
Author: Linda Kuipers
Author: Tom Valenti
Author: Gene Briggs
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.
Author: Einat Admony
An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.
Author: Gil Marks
Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.
Author: Leah Koenig
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible...
Author: Hetty McKinnon
Author: Joyce Goldstein
Author: Frances Largeman-Roth
Author: Julie Sahni
Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple could change forever.)
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
Author: Grace Young
Author: Anne Stiles Quatrano
Author: Bon Appétit Test Kitchen
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You...
Author: Anna Stockwell
Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too - especially with the fried wonton skins." When chicken...
Author: Ellen Chao
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Author: Wuanda Walls
Author: Rick Bayless
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need...
Author: Cecilia Hae-Jin Lee
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: The Epicurious Test Kitchen
Author: David Kamen
Author: Nava Atlas
Author: Bon Appétit Test Kitchen
Author: Nigella Lawson
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Author: Bon Appétit Test Kitchen