Author: Liza Schoenfein
Author: Bon Appétit Test Kitchen
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Author: Elizabeth Falkner
Author: Jack Bishop
This simple mango fruit smoothie gets a bolt of caffeine from matcha and a good dose of protein from yogurt.
Author: Katherine Sacks
Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.
Author: Kamal Mouzawak
Author: Allen Susser
Author: Tamasin Day-Lewis
First time grilling your greens? Lay them across the grill grates so they don't fall through, and be ready to turn them-they char quickly.
Author: Alison Roman
Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.
Author: Heidi Swanson
Author: Diane Kochilas
"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian,...
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes ahead of time to get dinner on the table even...
Author: Katherine Sacks
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent...
Author: Molly Baz
Sambal oelek and chili-garlic sauce are basically the same except the latter has garlic in it. Glad we could help clear that up.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
This is a wonderful Iranian dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.
Author: Anissa Helou
Author: Edward Lee
Author: Bon Appétit Test Kitchen
Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.
Author: Chris Morocco
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Author: Chris Morocco
The sugar in the spice rub can burn if cooked too long, so watch these closely.
Author: Bobby Flay
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Author: Aglaia Kremezi
Author: Jill Dupleix
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.
Author: Andy Baraghani