Author: Jacques Pépin
The chipotle butter is also great for topping fish fillets or melting over pasta.
Author: Marcela Valladolid
Author: Georgia Downard
Author: Bon Appétit Test Kitchen
Author: Jeanne Kelley
Author: Selma Hurwitz
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
Author: Heidi Dalzell
Author: Catherine McCord
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Larraine Perri
Author: Steven Raichlen
Author: Shih Yu Chen Kuo
Author: Janet Taylor McCracken
Author: Tasha de Serio
Author: Bon Appétit Test Kitchen
Author: Sisi Carroll
Author: Tori Ritchie
Author: Andy Ricker
Author: Dave Kovner
Author: Dan Barber
Author: Marge Perry
Author: Amelia Saltsman
Author: Bon Appétit Test Kitchen
Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.
Author: Bon Appétit Test Kitchen
Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.
Author: Natalie Chanin & Butch Anthony
This boneless lamb roast is soaked in a beer-mustard marinade and then roasted on the grill.
Author: Paul Kirk
This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.
Author: Donna Hay
Author: Dave Kovner
Author: Mike Davis
Author: Molly Wizenberg
Author: Lora Zarubin