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The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.
4.6
(4.63)
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5.0
(4.8)
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Restaurants
The chefs at these 18 restaurants are working with designers to make gorgeous custom dishware, from chargers and carafes to fondue pots and tortilla warmers
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Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you’ll appreciate the effort.
3.5
(3.5)
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Not all food is ready to withstand hungry hordes and sit outside in the hot, hot heat.
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Culture
Find a different centerpiece to ooh and ahh over this year.
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Add some crunchy, creamy toppings and your laid-back dinner hang practically takes care of itself.
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We asked Inez Valk-Kempthorne, chef and co-owner of Table on Ten, to send us a few photos to give our readers a sense of the place beyond the (stunning) pies. We were not disappointed.
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This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
4.5
(4.5)
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This staple of Bangladeshi home cooking is packed with flavor and comes together easily and quickly on any busy weeknight.
5.0
(4.86)
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Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.
4.0
(4.08)
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The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.
4.5
(4.47)
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These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.
5.0
(4.93)
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A little retro, a lot of flavor, and perfect for your next party.
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(4)
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This weekend, Bon Appétit crawled around Los Angeles, eating everything in sight—i.e., these 3 dozen dishes from the best restaurants in town
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
4.4
(4.4)
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Made of crispy tortillas laced with fluffy scrambled eggs, migas is a textural marvel that’s as ideal for brunch as it is breakfast-for-dinner.
5.0
(5)
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BRB, we're eating with our eyes.
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If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.
5.0
(4.92)
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Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works). Watch the step-by-step video here.
4.0
(3.85)
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Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.
4.0
(4.22)
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All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.
4.0
(4.16)
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Chefs request the recipes of their most memorable meals
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Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of crispy rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.
5.0
(4.75)