Author: Melissa Roberts
This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.
Author: David Tamarkin
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light...
Author: Liz Neumark
Author: Paul Grimes
Author: Meryl Rothstein
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.
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix...
Author: Katherine Sacks
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
Author: Molly Wizenberg
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Author: Tony Rosenfeld
Author: Chamchun Zisk
Author: Bruce Cost
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
Author: Jim Lahey
Author: Bon Appétit Test Kitchen
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower "Couscous" with Dried Fruit and Almonds or any...
Author: Rhoda Boone
Author: Ellen Faris
A classic whiskey cocktail made with bourbon and mint is even more fragrant when you flavor your simple syrup.
Author: Cindy Kebbell
Author: Suzanne Goin
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
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
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman