Author: Candice Kumai
Author: Susan Haskell
Author: Bon Appétit Test Kitchen
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
Author: Konbi, Los Angeles, CA
Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp...
Author: Alison Attenborough
Smoked Salmon Smorrebrod
Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.
Author: Alison Roman
Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you'd rather not make your own.
Author: Joshua McFadden
Fried bread is our contribution to the classic Niçoise. And this recipe is the moment to splurge on the best-quality tuna (we love Ortiz brand) you can afford-it makes all the difference in a simple preparation...
Author: Molly Baz
Cutting slits into the bologna before cooking helps it brown evenly across the surface.
Author: Brad Leone
Author: The Epicurious Editors
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed...
Author: Tyler Kord
Author: John Vincent Serra