If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani
Author: Octavio Becerra
Author: Chef Neil Perry
Author: Bon Appétit Test Kitchen
If you opt for canned instead of dried beans in this recipe, they won't be quite as creamy, but you'll save yourself some time.
Author: Sarah Kirnon
Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it'll feel like summer.
Author: Claire Saffitz
It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?
Author: David Tamarkin
Author: Tanya Emerick
Author: Ivy Manning
Author: Gina Marie Miraglia Eriquez
Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Author: Nguyen Tran
Author: Melissa Clark
Roasting the onions and shallots takes this dip way out of the box.
Author: Bon Appétit Test Kitchen
Author: Jason Corrigan
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
Author: Ivy Manning
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz
Author: Jean Georges Vongerichten