This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Gail Conde
Author: Elena Faita-Venditelli
This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish, that's perfectly balanced out by a squeeze of lemon juice added at the end
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Pat Neely
Author: Susan Spungen
Author: Molly Stevens
Author: Lois Pascal
Author: Julia Turshen
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Author: Jacqueline Chio-Lauri
Author: Kemp Minifie
Author: Joanne Lopez-Cepero
Author: Susan Herrmann Loomis
Author: Jeanne Kelley
Author: Selma Brown Morrow
Author: Alfred Portale
I set out to create my own version of baked beans. This variation is deeply savory, with anchovies, bacon, and a brown butter-tomato sauce anchoring the flavor.
Author: Cortney Burns
Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.
Author: Quinn Hatfield
Author: Suzanne Goin
Author: Gina Marie Miraglia Eriquez
Author: Melissa Clark
Author: Jean Anderson
Author: Colin Cowie
Author: Karen Adler
Author: Lora Zarubin
This lobster curry is doubly rich from the coconut milk and the deep red curry, but the pineapple keeps it from being too heavy and gives a beautiful freshness to the dish.
Author: Curtis Stone