Author: Ron R. Sabado
When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs,...
Author: Greg Denton
Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.
Author: Nick Kindelsperger
Author: Veronica Chambers
Author: Aglaia Kremezi
Author: Catherine McCord
Author: Steven Raichlen
Author: Suzanne Tracht
Author: Sara Foster
Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
Author: Andy Baraghani
Author: Joy Pierson
Author: Soa Davies
Author: Matthew Moran
Use your Instant Pot to prep these cumin-spiced ribs over the weekend, then save them (and their flavorful juices!) to grill for a quick weeknight dinner.
Author: Anna Stockwell
Author: Alison Roman
Author: James Beard
A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author: Sarit Packer
Author: Bon Appétit Test Kitchen
If you don't have both spices, it's okay to omit one or the other.
Author: Sarit Packer
Author: Nancy Harmon Jenkins
Author: Tori Ritchie
Author: Judith Choate
Author: Hugo Bolanos
Author: Alain Ducasse
Author: Samin Nosrat
Author: Chef Bonnie Morales
Make this stock ahead of time and freeze it to get it out of the way. You'll have stock on hand for weeks.
Author: Brad Leone
Author: Amelia Saltsman
Author: Mark Bittman