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-
How to Boil Corn So It's Juicy and Sweet
When corn is in season, you want to preserve it's natural sugars and pleasing pop. Here's how to boil corn the right way. -
This Warm Eggplant Salad Is Cozier Than a Vintage Flannel
This warming eggplant salad has crunchy walnuts, lots of mint, warming spices, and a date syrup drizzle. -
Warm Eggplant Salad with Walnuts
Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness, and you can find it at most well-stocked grocery stores and health food stores. Alternatively, 2 Tbsp. pomegranate molasses or 1 Tbsp. honey are worthy substitutes. -
This Roast Chicken with Bell Peppers Is a Twofer Main and Side
This roast chicken with bell peppers recipe is an appetizer and main dish in one, and also a way to get out of your meal prep rut. -
A New Persian Cookbook from Naz Deravian Recovers Memories from Iran
Bottom of the Pot by food writer Naz Deravian comes out this month. The author spoke to Mayukh Sen about the years it took to write. -
This Steak Salad Recipe Will Teach You Everything You Need to Know About Steak and Salad
Searing a steak, seasoning a salad, and making a vinaigrette. All covered in today's class...errr, steak salad recipe. -
How to Make a Vinaigrette Yourself (and Ditch the Bottled Stuff for Good)
Homemade dressing will improve your salads and impress guests. Here's how to make vinaigrette, the worlds most perfect and versatile sauce. -
Chrissy Teigen’s Thai Soy-Garlic Fried Ribs
Chrissy Teigen’s Thai soy-garlic fried ribs from her cookbook ‘Cravings: Hungry for More’ are deep-fried and cook incredibly quickly. -
Chrissy Teigen’s Cheesy Chicken Milanese Recipe
Get Chrissy Teigen’s cheesy chicken Milanese recipe from her cookbook ‘Cravings: Hungry for More,’ which she calls “spa food,” but with fried chicken. -
Chrissy Teigen on the Long Road to Making Her Second Cookbook
Chrissy Teigen came on BA Foodcast to talk about how she got out of a “dark place” of postpartum depression to write ‘Cravings: Hungry for More.’ -
How Jessica Largey Battled Anxiety and Self-Doubt Before Opening Simone
Jessica Largey, James Beard award-winning chef, took three long years to fight her demons and explore her new home in LA. -
Vanilla Layer Cake with Mango Curd
A showstopping tequila-soaked vanilla cake with sweet mango curd filling. You can break up the components to make assembly easier. -
Tiramisù Layer Cake with Mascarpone Mousse
Strong coffee can replace the espresso in this stunning coffee-and-cream tiramisù layer cake from pastry chef Natasha Pickowicz. -
Swiss Meringue Buttercream Frosting
This silky, stable frosting smooths beautifully over cake and can take any number of flavorings, from vanilla to chocolate to espresso. -
Squash Steaks with Brown Butter-Sage Sauce
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main recipe. -
Squash and Chorizo Hash
Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner. -
Slow-Cooked Halibut with Garlic Cream
When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely—an elegant shadow of its raw self. -
Silky Pork and Cumin Stew
Serve this huge pot of flavorful pork stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls. -
Silky Peanut Butter Dressing
Adding silken tofu to the base of this kid-approved recipe both enriches it with a little added protein and lends it a satiny texture. -
Roast Sausage and Fennel
This sheet-pan sausage dinner is here for you when doing a pile of dishes isn’t on your to-do list. The roasted fennel is a built-in side. -
Roast Fish with Cannellini Beans and Green Olives
This roast fish recipe is one of those throw-together dinner recipes that relies on staples like canned beans and lemons. -
Roast Chicken Legs with Lots of Garlic
For this roast chicken recipe, if you season the chicken with salt the night before, the chicken take on a nice golden finish. -
Raw Butternut Squash Salad
Yes, you can eat butternut squash raw! Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side recipe. -
Polenta with Roasted Mushrooms and Thyme
An oven-baked, no-stir polenta that saves you 30 minutes standing at the stove. Serve it with crispy roasted mushrooms and you’ve got dinner. -
Pasta with Garlic and Olives
A quick sauté brings out garlic's bright side in this herb-laced riff on aglio e olio with plenty of garlic. -
Oxtail and Red Wine Stew
Oxtails contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. -
Lamb Stew
Harissa and lamb are a fantastic marriage in this hearty stew with minty yogurt, plus other toppings that guests can mix and match to their preference. -
Herby Garlic Confit
Spread this garlic confit on grilled bread, mash it into store-bought mayo, or stir into mashed potatoes. -
Ham Hock and White Bean Stew
While this stew is definitely heavier on the beans than on the ham, the hocks lend a rich, smoky essence that flavors the beans from the inside out. -
Genoise (Sponge Cake)
Classic genoise can be flavorless and dry. Not this one: It’s moist, eggy, slightly sweet, and tempting to eat plain. -
Garlic Fried Rice
A fried rice recipe that takes garlic to the max. Crispy fried garlic on top, garlic oil leftover, and rice fried up in all of it. -
Garlic-Chile Vinegar
This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews—basically anything that needs a touch of acid and heat. -
Fermented Garlic Honey
You can drizzle this garlic honey over pepperoni pizza (trust!), serve alongside spicy fried chicken, use in a glaze for grilled pork or fish, and/or add a few spoonfuls to savory cornbread. -
Curried Chickpea-Lentil Dal
This dal recipe is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk. -
Cucumbers with Ajo Blanco Sauce
This ajo blanco sauce is rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on everything we’re making this season. -
Chicken Stew with Kale
A flavorful chicken stew that gets every iota of value from the chicken bones. Serve with fixings that guests can pick and choose to build their own bowls. -
Butternut Squash and Coconut Muffins
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot. -
Broccoli and Ricotta Toasts with Hot Honey
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish. This simple toast recipe can also use mayonnaise in place of ricotta. -
Black Forest Layer Cake
Some chocolate cakes can be overwhelmingly intense, but this recipe manages to feel light and balanced, with no single component dominating the others. -
Baked Pasta alla Norma
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. Spaghetti, bucatini, rigatoni—if it’s pasta, it works for this recipe.
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