When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or...
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
Author: Holly Smith
Author: Rocco DiSpirito
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender,...
Author: Maggie Ruggiero
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen
Author: Bobby Flay
Fried garlic boasts an incredible ease-to-"wow" ratio-put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also...
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.
Author: Alison Roman
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This...
Author: Louisa Shafia
Author: Waldy Malouf
Author: Bon Appétit Test Kitchen
Author: Tina Miller
Author: Dawn Perry
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Author: Najmieh Batmanglij
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken,...
Author: Anna Stockwell
Author: Anita Lo
Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.
Author: Liza Schoenfein
Author: Bon Appétit Test Kitchen
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling...
Author: Andy Baraghani
Author: Maria Helm Sinskey
Author: Maggie Ruggiero
Author: Renee Werbin
Author: Jill Silverman Hough
Author: Ian Knauer
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams...
Author: Andy Baraghani
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks
Author: Ian Knauer
Author: Grace Young
If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a...
Author: Dawn Perry