Author: J. M. Hirsch
Author: Ross Dobson
Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something...
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
Author: Andy Baraghani
A little sweet, a little spicy, a little smoky-these pork shoulder steaks have everything it takes to steal the show at your next dinner party. (It's so...
Author: Amiel Stanek
Author: Kevin West
Author: Jeanne Thiel Kelley
Author: Elana Amsterdam
A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the...
Author: Rhoda Boone
Author: Ross Dobson
Author: Gina Marie Miraglia Eriquez
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and...
Author: Anna Stockwell
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...
Author: Tyler Kord
Author: Steven Raichlen
A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.
Author: Carla Lalli Music
Author: Edward Lee
This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture;...
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss...
Author: Katherine Sacks
Author: Jessica Goldman Foung
If you can't find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.
Author: Sarah Kirnon
An easy Duck Prosciutto recipe. Use Moulard duck breasts, Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves,...
Author: Adam Sachs
Author: Bon Appétit Test Kitchen
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If...
Author: Molly Baz
Check out this easy recipe for golden pork chops topped with a bright, tangy, smoky marinade.
Author: Christian Reynoso
Author: Dai Due, Austin, TX
Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.
Author: Anna Stockwell
The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.
Author: Tim Byres
Enough cannot be said of the Sri Lankan delicacy black pork curry. Its spiciness comes from the black pepper and its black color from the roasted curry...
Author: Ruwanmali Samarakoon-Amunugama
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
Author: Andrew Weil, M.D.
Author: Susie Fishbein
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned...
Author: Suzanne Goin
Author: Fred Thompson
Author: Andrew Chase
Author: Bon Appétit Test Kitchen
This chile oil combines tons of texture from toasted whole spices and seeds with a just-spicy-enough heat level. Drizzle it over any, literally any, savory...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Donald Link
Author: Nava Atlas
Late-night crowds go wild for the delicious Islak "wet burgers" of Istanbul's Taksim Square. When a last minute trip to Turkey isn't possible, this recipe...
Author: Katherine Sacks
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
Author: Melissa Hamilton