Author: Lori Longbotham
Author: Melissa Clark
Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting...
Author: Carolyn Beth Weil
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum,...
Author: Eben Freeman
Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.
Author: Shula Udoff
Author: Julie Ledbetter
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage,...
Author: Bon Appétit Test Kitchen
Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.
Author: Melissa Roberts-Matar
Replacing full-fat coconut milk with a light version reduces fat, not flavor.
Author: Georgia Downard
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen
Author: Sisi Carroll
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
Author: Ed Kenny
Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart...