Author: Suzanne Goin
The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and briny.
Author: Mark Bittman
Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.
Author: Adam Rapoport
Author: Alex Brown
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.
Author: Andy Baraghani
Author: Nancy Oakes
Author: Bon Appétit Test Kitchen
Author: Miriyam Glazer
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble myself, cruelty-cooking-show style, it's just that...
Author: Cal Peternell
Author: May S. Bsisu
If you're going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.
Author: Andy Baraghani
Author: Myra Goodman
If you can find hakurei turnips, a small Japanese variety, grab them! They're mild and sweet, and you can leave their tender skins on.
Author: Claire Saffitz
One large potato pancake sliced into wedges is an easy large-format alternative to making individual latkes. Serve them alongside applesauce-braised chicken thighs for a holiday dinner.
Author: Anna Stockwell
This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
Author: Kamal Mouzawak
Author: Seamus Mullen
Author: Susanna Hoffman
Author: James Beard
Author: Vittoria Alberghetti
Author: Lauren Purcell
It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Author: Andy Baraghani
Go hard when charring the cabbage wedges-to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.
Author: Andy Baraghani
This salad has enough citrus, almonds and rough-skinned apple to be interesting. A dressing made with honey and clementine zest removes any notion of worthiness.
Author: nigel slater
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes...
Author: Anna Stockwell
Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition to grilled meats and more, chimichurri sauce takes...
Author: Elise Bauer
Author: Melissa McClure