Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
Korean rice cakes can be found frozen or vacuum-packed at Asian markets. They're delicious in soups (of course) but also seared or lightly grilled.
Author: Sohui Kim
Author: Molly Stevens
Author: Laura O'Neill
Author: Marge Perry
No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and...
Author: Chris Morocco
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect...
Author: Jason Wang
This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.
Author: Hetty McKinnon
Author: Shawn Edelman
Author: Bon Appétit Test Kitchen
Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the poached fruit with ice cream and top with more ginger beer for a fun new take on a classic float.
Author: Anna Stockwell
Perfect for the holidays, richly flavored pumpkin gingerbread made with pumpkin purée, flour, butter, ginger, molasses, brown sugar, and lots of spices.
Author: Elise Bauer
Author: Beth H. Fishman
Author: Laura Gambrill
Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate...
Author: Heather Carlucci-Rodriguez
Author: Melissa Roberts
Author: Cecilia Hae-Jin Lee
Creating a shrub-a vinegar-based syrup-is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight kick from fresh ginger. Want a non-alcoholic version?...
Author: Matt Duckor
Author: Bon Appétit Test Kitchen
Author: Gretchen Holt-Witt
Author: Steven Raichlen
This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle;...
Author: Andy Baraghani
Using the Instant Pot, this flavorful broth-traditionally cooked for hours-is made by electric pressure cooker in a fraction of the time.
Author: Laurel Randolph
Author: Ian Knauer
Author: James Beard
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.
Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention needed.
Author: Mark Bittman
Author: Charles Phan
Spiced vegan milk tea with turmeric, cinnamon, ginger, black peppercorns and honey.
Author: Katherine Sacks