Author: Bon Appétit Test Kitchen
Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.
Author: Mina Stone
Author: Sheila Lukins
Author: Madhur Jaffrey
Author: Sarah Tenaglia
Author: Jamie Oliver
Author: Matt Duckor
Author: Tracey Seaman
Author: Matt Lee
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Author: Chris Morocco
Author: Colin Cowie
This rice dish-flavored with rose petals, mint, parsley, dill, and cilantro-is based on the Persian rice pilaf known as sabzi polo.
Author: Andy Baraghani
Author: Clark Frasier
This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.
Author: Magdalena Wszelaki
Author: Brenda Louch
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Suzanne Goin
Author: Melissa Roberts
You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.
Author: Bonnie Sanders Polin, Ph.D,
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...
Author: Louisa Shafia
Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together...
Author: Andy Baraghani