To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Author: Sisi Carroll
Author: Ross Dobson
Author: Michael Psilakis
Author: Myra Goodman
Author: Rick Rodgers
These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.
Author: Andrea Albin
Author: Molly Stevens
Author: Susanna Hoffman
Author: Nathalie Dupree
Author: Georgia Downard
Author: Cindy Mushet
Author: Bon Appétit Test Kitchen
Author: Michele Anna Jordan
Author: Molly Wizenberg
Author: Sam Talbot
Author: Bon Appétit Test Kitchen
Author: Melissa Hamilton
Author: Maria Helm Sinskey
Author: Joan Nathan
Author: Bon Appétit Test Kitchen
Author: Karen DeMasco
Author: Jeff Cerciello
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Monica Reinagel
Author: Mathieu Palombino
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Beth Harrison
Author: Lora Zarubin
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Bon Appétit Test Kitchen
Author: Andrew Schloss
Author: Georgia Downard
Author: Molly Stevens