Roasted pineapple is a delicious addition to so many dishes. Add the roasted pineapple to your tacos al pastor, chicken dishes, pork dishes, even Asian dishes. Roasted pineapple added to smoothies adds...
Author: Yoly
Author: Meryl Rothstein
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Chitra Joshi
Scrambled tofu "eggs"... yes, please! If you have recently started a vegan diet and are missing a comforting breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with...
Author: Plant Based Life
Author: Alison Roman
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey
Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large...
Author: Bon Appétit Test Kitchen
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before...
Author: Ian Knauer
This is our all-purpose recipe for breadcrumbs. We have used these to coat chicken and pork chops. We also use them in any savory recipe that calls for breadcrumbs. My fiance and I work this recipe together....
Author: Saturn
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
Author: Ellie Krieger
Author: Eleanor Topp
Cooked, mashed sweet potatoes are molded around brown sugar and coconut, rolled in sesame seeds and deep fried in this unique snack.
Author: Diana
Author: Stratta
Author: Nina Simonds
Author: Hugh Fearnley-Whittingstall
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.
Author: Claire Saffitz
Author: Jenna Clemens
Author: Kitty Morse
Baking fruit is a great way to concentrate the flavors. I especially like doing it when strawberries are out of season and still a little firm. The balsamic vinegar is optional but gives them a nice kick....
Author: LauraF
Author: Bon Appétit Test Kitchen