Author: Jeanne Thiel Kelley
If you opt for canned instead of dried beans in this recipe, they won't be quite as creamy, but you'll save yourself some time.
Author: Sarah Kirnon
Author: Kristine Subido
Author: Tina Miller
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.
Author: Kendra Vaculin
Author: Gina Marie Miraglia Eriquez
Author: Chef Neil Perry
Author: Melissa Clark
Author: Ivy Manning
Author: Anthony Bourdain
Author: Andrea Albin
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
Author: Jean Georges Vongerichten
Author: Ali Larter
It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?
Author: David Tamarkin
Author: Adel Chagar
Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
Author: Melissa Roberts
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Author: James Syhabout
Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.
Author: Anna Stockwell
Author: Melissa Roberts
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Author: Shea Gallante
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Author: Molly Baz
Author: Deborah Madison
Author: Bon Appétit Test Kitchen