Author: Tony Rosenfeld
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Author: Katherine Sacks
Author: Oliver Strand
Author: Meryl Rothstein
Author: Bon Appétit Test Kitchen
Author: Romney Steele
This easy tomato salad isn't Thai per se, but it does demonstrate how the Thai concept of balancing flavors can be achieved in different combinations.
Author: Kris Yenbamroong
Author: Giada De Laurentiis
Author: Chamchun Zisk
Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.
Author: Dawn Perry
Cornmeal is a naturally gluten-free way to get deliciously crispy pan-fried chicken cutlets. For a super summery dinner, serve them with a shaved zucchini salad studded with mint, cashews, and ricotta...
Author: Anna Stockwell
A classic whiskey cocktail made with bourbon and mint is even more fragrant when you flavor your simple syrup.
Author: Cindy Kebbell
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.
Author: Sisi Carroll
Author: Bruce Cost
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.
Author: Kelly Mariani
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
Author: Yotam Ottolenghi
Author: Ellen Faris
Author: Katy Hees