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recipes smoked cashew salsa
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Cooking
Cashews, that is. Along with chipotles and a bit of sugar, they make an incredibly appetizing (and easy-to-make) weeknight salsa
Bon Appétit
Cooking
As long as I have a jar in the fridge, I know dinner's going to be okay.
Sarah Jampel
Culture
You can make this dip with two ingredients. It's really easy, really good, and really... unpleasant-looking.
Carey Polis
Cooking
*Not by an accredited scientific organization.
Aliza Abarbanel
Cooking
It's 157% better than the jarred stuff, and it's SENSATIONAL.
Alex Beggs
Cooking
Strawberries? Tarragon? Rick Martinez shows us the way.
Rick Martinez
Shopping
Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more
Bon Appétit Staff & Contributors
Cooking
You're gonna want to lick it off the plate.
Amelia Rampe
Cooking
It's three ingredients and comes together in minutes.
Antara Sinha
Lifestyle
And a creamy, spicy dressing recipe to get you started
Aliza Abarbanel
Cooking
Hoisin plus tomatillo salsa? It’s savory, tangy, and unexpectedly perfect.
Kendra Vaculin
sponsored
This may sound like a bold statement, but we’re pretty sure that everyone loves Mexican food. It’s comforting and flavorful, and when you get a taste of the fresh stuff, it’s clear how this genre of Latin cuisine came to be one of world’s greatest culinary joys.
Princess Cruises
Cooking
5 ways to use salsa verde, the bright, punchy green sauce that wakes up just about everything it touches.
Alex Delany
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
techniques
The BA Test Kitchen goes to code red with three out-of-the-bottle recipes using our favorite condiment: hot sauce
Bon Appétit
techniques
Jarred, watery salsa = bad. Chunky, fresh, and flavorful homemade salsa = good. Very good.
Rochelle Bilow
Cooking
If you’re on chips and salsa duty, bring this homemade salsa and watch everyone swoon.
Elyse Inamine
Lifestyle
Farm-direct cashews toasted in coconut oil and mixed with fresh herbs and spices? Okay!
Nikhita Mahtani
Cooking
Pistachio-cream sandwich cookies and a meaty pork scaloppine are among the restaurant recipes our readers want to cook at home this month.
Belle Cushing
Culture
Celebrate the beauty of slow-cooked, crispy-edged, meltingly rich carnitas.
Rick Martinez
Cooking
Chef Alex Raij on her favorite all-purpose sauce.
Alex Raij
techniques
My versions of the Top 100's unstoppable trio (including some seriously good guacamole).
Bridget Moloney
Culture
These appetizers come together fast and easy, but no one has to know that but you.
Julia Turshen
BelGioioso Fresh Mozzarella