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
Author: Andrew Chase
This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable...
Author: Jon Shook
Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.
Author: Marc Vidal
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep...
Author: Meherwan Irani
Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.
Author: Anna Stockwell
Author: Steven Raichlen
This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.
Author: Donna Hay
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly...
Author: Anna Stockwell
Author: Gabrielle Hamilton
Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
Author: Dan Kluger
If you love beef tartare but don't love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly...
Author: Anna Stockwell
A one-pot evening meal with minimum fuss and maximum taste.
Author: Alice Liveing
Author: Kerri Conan
Author: Bon Appétit Test Kitchen
To give traditional deviled eggs even more flavor, sprinkle the bland egg whites with spices, too. It's as striking visually as it is taste-wise.
Author: Lior Lev Sercarz
Author: Paul Grimes
Author: Marcus Samuelsson
This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a...
Author: Anna Stockwell
Author: Amelia Saltsman
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