The best fried rice is made with leftover rice. Ideally, chill it uncovered overnight, which lets it dry out a bit, leading to maximum crispiness.
Author: Chris Morocco
Author: Jean Georges Vongerichten
Author: Adeena Sussman
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
Author: Andy Baraghani
The garlic, ginger, and chile sauce that flavors this dish is one of the popular sauces used in Indo-Chinese cuisine.
Author: Darshana Thacker
Author: Julie Sahni
Author: Rick Rodgers
Author: Bela Banerjee
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Author: Douglas Rodriguez
Author: Odile Guyader
Author: David Chang
Combining favorite fall flavors with sparkling cider gives sangria a refreshing new spin. It couldn't be easier to throw together yet it's sure to impress at any Thanksgiving celebration.
Author: Kat Boytsova
This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.
Author: Donna Hay
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night...
Author: Anna Stockwell