Author: Bon Appétit Test Kitchen
Author: Amelia Saltsman
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers,...
Author: Rose Hammick
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell
Author: Kay Chun
Author: Bon Appétit Test Kitchen
Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
Author: Alison Carroll
Author: Chitra Joshi
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in...
Author: Nancy Oakes
Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Author: Harneet Baweja
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
If you purchase frozen peeled, deveined shrimp, they'll come with their tails taken off, which is totally fine for this recipe. If you want to grill instead,...
Author: Molly Baz
Author: Norman Van Aken
Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before...
Author: Mina Stone
Author: Fran McCullough
Author: Amelia Saltsman
Author: Zakary Pelaccio
Author: Mayim Bialik
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly...
Author: Samin Nosrat
Author: Catherine McCord
Author: Stan Frankenthaler