Author: Mary Sue Milliken
A flavorful tomato sauce that's a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy-or delicious.
Author: Claire Saffitz
Author: Sara Kate Gillingham-Ryan
Rhubarb's signature tartness is actually brought down by pickling!
Author: Lily Freedman
Author: Mary Tripoli
Author: Bon Appétit Test Kitchen
Author: Kate Fogarty
Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.
Author: Andy Baraghani
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel....
Author: Olia Hercules
Author: Kay Chun
Author: Melissa Roberts
Author: Maggie Ruggiero
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Author: Chris Morocco
Author: Rick Tramonto
Author: Melissa Roberts
Author: Alfred Portale
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
Author: Kay Chun
This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Author: Ori Menashe