The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan-as the skillet heats, the skin slowly renders and crisps.
Author: Lauren Stanek
Terrines - molded preparations of meat, fish, or vegetables - are wonderfully rich and dense. This chicken variation, with a fraction of the calories and fat of a traditional terrine, draws its structure...
Author: Dr. Mao Shing Ni
Author: Molly Stevens
Author: Ken Haedrich
Chicken noodle soup never gets old. If you don't have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.
Author: Claire Saffitz
Author: Michael Romano
These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.
Author: Samantha Seneviratne
Author: Daisy Martinez
This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews-basically anything that needs a touch of acid and heat.
Author: Andy Baraghani
This vibrant Moroccan spice blend includes cumin, ginger, cinnamon, coriander, and allspice-it's an excellent addition to lamb burgers or roasted chicken.
Author: Caroline Belk
Author: Andrew Carmellini
Author: Ed Farrey
Author: Susan Roberts-Muz
Author: Michael Tong
Author: Bon Appétit Test Kitchen
Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach. Form the (gluten-free!) meatballs in advance and dinner can...
Author: Anna Stockwell
Author: Melissa Roberts
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass,...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Lisa Zwirn
Author: Shih Yu Chen Kuo
Author: Molly Stevens
Author: Carol Gilbert
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Author: Claire Saffitz