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magazine sweet potato and poblano salad with honey and rosemary
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Short on time? Use this shortcut to concoct a shrub-like spritzer that tastes way fancier than it is to make.
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Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.
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This spicy, herby ranch dressing is better than anything store-bought. You’ll want to put it on everything.
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This gin and peach cocktail is tangy, herbal, and refreshing, thanks to a touch of Greek yogurt and a few fresh basil leaves shaken into the drink.
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If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.
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A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.
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An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
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Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
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This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.
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A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.
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(3.5)
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The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.
5.0
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The iconic cocktail's creator shares his must-have gear and signature twist on the recipe.
Abbey Stone
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Sponsored: How a nutritionist makes Waldorf salad without mayo or artificial ingredients.
Culture
Pecans, in salad dressing, are you crazy? Yes and yes.
Alex Beggs
Cooking
Have more fresh herbs than you know what to do with? From big green salads to compound butter to simple syrup, here are 11 great ideas.
Rochelle Bilow
Culture
Show us what you got! Cook our June cover recipe and send us your pics
Joanna Sciarrino
Cooking
Enjoy it warm, cold, or at room temp.
Hana Asbrink
Videos
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Presented by ANA | This light yet filling Green Tea Soba Noodle Salad brings a lot of flavor to the table. Miso-roasted tomatoes, marinated enoki mushrooms, and soy-marinated egg make this traditional Japanese dish one of a kind.
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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!
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We're back for another episode of It's Alive where this time Brad comes armed with a knockout recipe for hot honey with fermented chilies - perfect for drizzling some complex kick over a fried chicken cutlet. Sweet, spicy, umami, we're doing it all with this one, folks.
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Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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Join super friends Andy Baraghani and DeVonn Francis as they make two different salads: torn burrata and persimmon salad and langoustine and melon with herb salad. These may not be every night of the week salads, but everybody deserves to treat themselves now and then.