Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors...
Author: Paul Grimes
Author: Irene Clark
Author: Rick Rodgers
Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.
Author: Anna Stockwell
Author: Eloise Davison
Author: Bon Appétit Test Kitchen
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with...
Author: Jocelyn Jackson
Author: Ian Knauer
Author: Chris Schlesinger
Author: Tracey Seaman
Author: Linda Ziedrich
This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet...
Author: Andy Baraghani
Author: Roy Finamore
This pickle brine-inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded...
Author: Anna Stockwell
Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.
Author: Anna Stockwell
Author: Ming Tsai
Author: Cindy Mushet
A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.
Author: Anna Stockwell
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Author: Maggie Ruggiero
Author: Jody Adams
Author: Bon Appétit Test Kitchen
Author: Lora Zarubin
Author: Bill Granger
This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.
Author: Kendra Vaculin
Author: Marlena Spieler
Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.
Author: Hugh Acheson