This gluten-free cracker recipe features a variety of seeds, and the combination of colors and textures is impressive. You can use fewer types-just make sure total volume stays the same.
Author: Anna Jones
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region within northern India and can be varied according to whim.
Author: Suvir Saran
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry
Author: Ian Knauer
The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.
Author: Chris Morocco
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...
Author: Carla Lalli Music
Author: Jill Silverman Hough
Author: Susan Feniger
Author: Charlie Trotter
Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate around the pieces.
Author: Rhoda Boone
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
Author: Lillian Chou
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
Author: Sarah Jampel
Author: Mark Bittman
Add to onions and celery when making chicken soup; sprinkle on carrots before roasting; rub into steaks before searing.
Author: Andrew Schloss
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Joanne Chang
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Author: Anna Stockwell
Author: Jane Stern
Author: Marlena Spieler
Author: Paul Grimes
Author: Ruth Cousineau
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it's roasted over high heat to create...
Author: Tailor, Nashville, TN
Author: Caitlin Williams Freeman
Author: Bon Appétit Test Kitchen
This festive, seeded challah recipe from Uri Scheft's Breaking Breads: A New World of Israeli Baking makes a gorgeous and delicious centerpiece for your Rosh Hashanah table.
Author: Uri Scheft
Use plátanos manzanos-a short, fat, and incredibly sweet plantain variety-if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy...
Author: Rick Martinez
Author: Andrea Albin
Author: Lillian Chou
Author: Neela Paniz