Spiced Chicken Wings Recipe | Bon Appetit

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Mix oregano, granulated garlic, paprika, sugar, 4 tsp. salt, and ½ tsp. MSG in a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Season all over with spice mix. Let sit at room temperature 30 minutes, or cover and chill up to 2 days.

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Kimchi Jjigae Recipe | Bon Appetit

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Slice pork belly into long strips about ½ » thick, then thinly slice strips crosswise. Heat a small pot over medium. Add pork belly and cook, stirring often, until some fat has cooked out into the pan and meat is cooked through but not browned, about 3 minutes. Pour off all but 1 Tbsp. fat (if needed). Add onion and cook, stirring often, until translucent, about 5 minutes. Add kimchi and juices and cook, stirring occasionally, until liquid evaporates and kimchi is softened, about 5 minutes.

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Tomato-Curry Chicken Recipe | Bon Appetit

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Meanwhile, while the chicken cooks, melt 1 tablespoon of the butter in a small saucepan, over medium-high. Add the rice, the ginger coins, and a large pinch of salt and cook, stirring, for 1 minute. Pour 1 ¼ cup of water into the saucepan and bring to a boil. Cover and reduce the heat to a gentle simmer. Cook until the grains are tender and the water is evaporated about 15 minutes.

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Quick-Cooked Kale Recipe | Bon Appetit

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Trim woody ends from kale stems. Remove ribs and stems from leaves and thinly slice crosswise. Coarsely chop leaves; keep separate from stems. Heat grapeseed oil in a large skillet over medium. Cook stems, tossing occasionally, just until crisp-tender, about 3 minutes. Add leaves a handful at a time, tossing and letting wilt slightly before adding more; cook until all of the leaves are wilted, about 2 minutes. Add garlic, perilla oil, and soy sauce and cook, tossing often, until leaves are soft, about 3 minutes. Season with salt if needed.

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Coffee Crème Caramel Recipe | Bon Appetit

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Preheat oven to 325°. Place a 9″ pie dish or 1½-qt. loaf pan next to the stove. Cook lemon juice, remaining ⅔ cup sugar, and ¼ cup water in a small saucepan over medium-low heat, stirring constantly, until sugar dissolves, about 5 minutes. Do not rush this step; if liquid boils before sugar dissolves, the caramel will never darken. Once syrup turns clear, stop stirring and increase heat to medium. Cook, swirling pan every few minutes, until caramel is deep mahogany and wisps of smoke appear. Immediately pour into pie dish. Quickly tilt pan to coat bottom and a bit of the way up the sides with caramel. Set inside a roasting pan or other ovenproof dish with high sides.

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Sesame-Scallion Sauce Recipe | Bon Appetit

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Purée scallions, parsley, vinegar, grapeseed oil, sesame oil, and honey in a blender until smooth. Add half of chile and blend until incorporated; add water a teaspoonful or so at a time if sauce is too thick (should be the consistency of heavy cream). Taste sauce; chiles range in spiciness. Add more if desired, blending again to incorporate; season with salt.

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Sheet-Pan Chicken Meatballs Recipe | Bon Appetit

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Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1½ tsp. salt, and ¼ cup water in a medium bowl. Using wet hands, form into twelve 1½ »-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.

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Beet Chocolate Cake Recipe | Bon Appetit

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Heat chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until chocolate is melted. Let cool, stirring occasionally, until mixture is thickened and cool enough to touch, 10–15 minutes.

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Lamb Tagine Recipe | Bon Appetit

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Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook lamb, turning occasionally, until browned on all sides, 12–14 minutes total. Using a slotted spoon, transfer lamb to a plate. Add yellow onion and 2 Tbsp. water to pot and cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is slightly softened, 8–10 minutes. Add ginger, garlic, bay leaves, raisins, and ⅓ cup almonds. Cook, stirring occasionally, until garlic is softened, about 3 minutes.

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Cauliflower Rice Recipe | Bon Appetit

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Melt remaining 1 Tbsp. ghee in same skillet over medium-high heat. Cook white scallion parts, stirring constantly, until golden brown, about 3 minutes. Add raisins and reduce heat to medium-low. Add cauliflower and cook, tossing occasionally, until some steam is released and cauliflower is just tender, about 3 minutes.

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