Author: Marina Chang
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic Jamaican jerk rub. The unapologetically spicy rub...
Author: Brigid Washington
Alabama white sauce is indispensable as a dip for barbecue smoked chicken.
Author: Chris Lilly
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
Author: Jenny Rosenstrach
Author: Ruth A. Matson
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise...
Author: Alexis Touchet
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Author: Tom Douglas
This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your aioli with any vegetables or seafood you like-consider...
Author: Anna Stockwell
Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."
Author: Molly Baz
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Pat Neely
Author: Bon Appétit Test Kitchen
Vinegar is the crowning glory in this dish. The vinegar-soaked chicken finished with a vinegary sauce is mouthwatering, addictively tangy, and wonderful.
Author: Amber Wilson
Author: Rick Rodgers
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and...
Author: Anna Stockwell
Author: Melissa Roberts
Author: Julian Marucci
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling...
Author: Anna Stockwell