Fesenjan is a Persian chicken stew made with chicken breasts or thighs that are slowly cooked with ground toasted walnuts and pomegranate molasses.
Author: Elise Bauer
Author: Maria Speck
Author: Adeena Sussman
Author: Najmieh Batmanglij
Author: Heather John
Author: Meredith Deeds
Author: Suzanne Husseini
Author: Anton Nocito
Soaking golden raisins in cider vinegar plumps them up and adds a touch of sweetness to the vinegar.
Author: Kamal Mouzawak
Author: Lora Zarubin
Author: Bon Appétit Test Kitchen
Author: Yotam Ottolenghi
This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.
Author: Magdalena Wszelaki
Author: Debra Paquette
Pomegranate seeds look stunning sprinkled simply over the top of this pavlova. Their vibrant color really lifts the dessert, and the way they burst in...
Author: Martha Collison
Author: Bruce Aidells
If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.
Author: Ann Redding
Author: Liesel Davis
The salad works best with strips of Persian flatbread, but if you don't have time to make your own, and can't find any in the shops, then plain tortillas...
Author: Yasmin Khan
Diana Kennedy Mexican recipe for regional guacamole.
Author: Diana Kennedy
This chiles en nogada recipe is a special occasion Mexican dish from Puebla. Ours is made with roasted poblano chilies stuffed with a ground turkey picadillo,...
Author: Elise Bauer
Author: Bruce Weinstein
Roasting beets over high heat yields charred skin-a nice balance with the sweet flesh.
Author: Angela Dimayuga
Author: Sara Tenaglia
Author: Sophie Dahl
Author: Bon Appétit Test Kitchen
Combining favorite fall flavors with sparkling cider gives sangria a refreshing new spin. It couldn't be easier to throw together yet it's sure to impress...
Author: Kat Boytsova
Author: Marlena Spieler
An elegant starter or side.