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Lifestyle
They're fast, they're versatile, and they're the meal prep hero we need right now.
Aliza Abarbanel
Cooking
This week on the Dinner SOS podcast, Chris and Kendra help a caller make restaurant-quality shellfish at home.
Bon Appétit Staff & Contributors
Culture
Evelyn Wang
Culture
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Alex Beggs
Cooking
I want a lentil that's going to stand up for itself, not turn to mush.
Molly Baz
Cooking
Like crispy tofu with peanut sauce and samosa-dillas.
The Bon Appétit Staff
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Lentils."
Joanna Sciarrino
Cooking
Take this quiz and find out.
Antara Sinha
Lifestyle
This vegan burger is ready in no time, and the uncooked patties keep for days in the fridge.
Chris Morocco
Lifestyle
10/10, would lentil again.
Aliza Abarbanel
Lifestyle
When my dinner ends up looking like a collection of what other people might call sides, I make these lentils.
Sarah Jampel
Cooking
Ramps are great, but don't discount scallions, leeks, and chives—here's how to use all of spring's best alliums.
Alison Roman
Cooking
Cooked in 30 minutes
Julia Bainbridge
Cooking
Scallions deserve the chance to take a leading role. Let them shine.
Alex Delany
Cooking
Brown. Red. Black. French. With so many types of lentils to choose from, you need to know what each one is good for.
Alex Delany
Cooked in an aromatic sauce of leeks, garlic, and tomato paste, these lentils come alive
Dan Piepenbring
Cooking
Adam Rapoport finally spilled the beans on his favorite dressing add-in.
Adam Rapoport
Cooking
Today, you requested a soup recipe with beans. We think you're gonna like this one-hour, one-pot meal.
Christina Chaey
This quick weeknight dinner puts a new spin on classic seared scallops.
Rochelle Bilow
techniques
Molly Wizenberg
Cooking
These "burgers" are made with hearty lentils
Julia Bainbridge
Cooking
They're scallions, and we've got everything you need to know about buying, storing, and cooking them
Danielle Walsh
Cooking
Scallops are always special—adding fresh tomato, mint, and lime makes them even better.
Rochelle Bilow