Author: Grace Young
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Author: Chris Morocco
Author: Molly Wizenberg
Author: Gabrielle Hamilton
Author: Julie Sahni
Author: Frances Largeman-Roth
Use this fresh blend of spices and herbs to add pep to the Cajun-Spiced Turkey and Crawfish Gravy , or to season blackened redfish or gumbo.
Author: John Currence
Author: Bon Appétit Test Kitchen
Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn't require recipe planning should be part of your medicine cabinet.
Author: Chris Morocco
Author: Suzanne Goin
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
A very quick, tasty side dish that pairs well with an Asian-themed meal. They would also be great topped with a stir-fry.
Author: Bren
Author: Kathryn Matthews
Author: Lillian Chou
Author: Rawia Bishara
The bracing blend of peppermint enrobed in bittersweet chocolate is one of the best-and most refreshing-candy combinations going, and homemade versions of these popular patties are leagues better than...
Author: Gina Marie Miraglia Eriquez
I have purchased packages of Seitan at the health food store, but have always wondered how to make it myself. I found a great recipe from Vegan Lunch Cast and decided to try it. It is simmering in the...
Author: Chef Joey Z.
Author: Annisa Helou
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
Author: Maggie Ruggiero
Author: Judith Fertig
Author: Farid Zadi
Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.
Author: Tim Unger
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without...
Author: Vivian Howard
Author: Rozanne Gold
Author: Aglaia Kremezi
Author: Lorna Sass