An easy Duck Prosciutto recipe. Use Moulard duck breasts, Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves,...
Author: Adam Sachs
This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture;...
Author: Andy Baraghani
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
Author: J. M. Hirsch
This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a...
Author: Katherine Sacks
Just before serving, toss the peppers and the cold grilled chicken together, then pour the juices left over from marinating the peppers all over the chicken...
Author: Anna Stockwell
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or...
Author: Rick Martinez
Author: Jeanne Thiel Kelley
Author: Edward Lee
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
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that...
Author: Tyler Kord
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If...
Author: Molly Baz
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
If you can't find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.
Author: Sarah Kirnon
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: Andrew Chase
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and...
Author: Anna Stockwell
Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something...
Author: Ross Dobson
Author: Tim Byres
Author: Fred Thompson
A little sweet, a little spicy, a little smoky-these pork shoulder steaks have everything it takes to steal the show at your next dinner party. (It's so...
Author: Amiel Stanek
Enough cannot be said of the Sri Lankan delicacy black pork curry. Its spiciness comes from the black pepper and its black color from the roasted curry...
Author: Ruwanmali Samarakoon-Amunugama
Author: Andrew Chase
Author: Gabrielle Hamilton
Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the...
Author: Aaron Crowder
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned...
Author: Suzanne Goin
Author: Kerri Conan
Author: Donald Link
Author: Andrew Weil, M.D.
The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.
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
This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.
Author: Donna Hay
Check out this easy recipe for golden pork chops topped with a bright, tangy, smoky marinade.
Author: Christian Reynoso
Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.
Author: Anna Stockwell
Author: Dai Due, Austin, TX
A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.
Author: Carla Lalli Music
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: Jessica Goldman Foung
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
This chile oil combines tons of texture from toasted whole spices and seeds with a just-spicy-enough heat level. Drizzle it over any, literally any, savory...
Author: Anna Stockwell
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