[ad_1] Add cabbage to same skillet, press into an even layer, and cook, undisturbed, 2 minutes; season with salt. Turn cabbage with tongs, then continue to...
[ad_1] Every Friday morning, Bon Appétit senior staff writer Alex Beggs shares weekly highlights from the BA office, from awesome new recipes to office drama to...
[ad_1] Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often, until shallot is starting to turn golden, about 4 minutes....
[ad_1] Soup is delicious and comforting, but it’s not known for being exciting. So often, soup recipes end up feeling like a thrown-together meal of meat,...
[ad_1] Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Toast alongside sweet potatoes until golden brown, about 4 minutes. Let...
[ad_1] Something I’m embarrassed to admit is how much I love bars—protein bars, snack bars, energy bars. Any nutritional substance that’s shaped into a rectangle then...
[ad_1] Melt butter in a large skillet over medium heat. Add reserved lettuce; season with salt. Cook, stirring, until wilted, about 1 minute. Transfer leaves and...
[ad_1] Rumor has it, the cornbread got her walking. Zora Neale Hurston’s mother had gone out to the yard to do some laundry and left her...
[ad_1] Our never-fail turkey produces a holiday centerpiece that is excellent in every way that other turkeys often fall short. It’s not bland, thanks to a...
[ad_1] As an extrovert from Southern California, winter poses a real problem: I love seeing my friends, but I hate going outside. I’ve invested in a...