Author: Ian Knauer
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over...
Author: Anna Stockwell
Author: Kemp Minifie
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty,...
Author: Hetty McKinnon
A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains-or use it as a dipping sauce for good bread.
Author: Maureen Abood
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure, its delicate crumb needs time to set.
Author: Ochre Bakery, Detroit, MI
Hummus is a great option for a weeknight dinner: Top each serving off with some crispy spiced beef and a fresh tomato salad and dig in, with pita or without.
Author: Anna Stockwell
Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.
Author: Rhoda Boone
Author: Emily Luchetti
A coating of toasted, lightly crushed fennel, coriander, and cumin seeds gives grilled or broiled lamb loin chops both a heady scent and a good crunch.
Author: Melissa Clark
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.
Author: Claire Saffitz
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Author: Andrew Knowlton
Author: Eric Ripert
Author: Dawn Perry
Limonada is most often translated as "lemonade," but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely sweet smoothie
Author: April White
Author: Kay Chun
Author: Bon Appétit Test Kitchen
Author: Frederik de Pue
Author: Alison Roman
We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.
Author: Jason Hammel
A pilsner-infused soft pretzel dough takes the place of traditional pie dough in this fun twist on apple pie.
Author: Rhoda Boone
This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.
Author: Martha Collison
If you want to go with the same flavors and basic method but prefer chicken pieces, go forth! Use skin-on, bone-in breasts and legs-total cooking time will be shorter.
Author: Bryan Furman
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Author: Chris Morocco
Author: Patricia Wells
A hearty, healthy meal that's halfway done before you even start cooking.
Author: Adam Rapoport
If you love the citrusy bite of Campari, it's time to meet your new summer drink. The Sicilian Slush pairs the Italian aperitivo with herbal gin and plenty of freshly squeezed orange juice to create a...
Author: Adina Steiman
Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta salad in this Mediterranean-inspired recipe.
Author: Nate Appleman
Author: Eben Freeman
Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.
Author: Chris Morocco
Author: Seamus Mullen
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
Author: Jeanne Thiel Kelley
Author: Jim Tarantino
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
Author: Sara Dickerman
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Author: Liza Schoenfein
Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell
Author: Lillian Chou
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Author: Tara O'Brady
Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to time, we'll run an Indian take on chips and dip...
Author: Rich Landau
This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit. Basil, thyme, oregano, and tarragon will all work...
Author: Alejandro Junger
Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most...
Author: Julie Reiner
Author: Andrea Albin