Sides

Sides

Garlic confit is nothing more than the peeled cloves slow cooked in a bath of seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat, and concentrates their sweetness.

Pot stickers, known as jiaozi in China, are a kind of meat or vegetable-filled dumpling, commonly eaten across Asia.

You'll love the combination of nutty sweet potato with the fragrant heat of green chile.

Sometimes it’s OK to burn things -- within reason, of course. Here charred broccoli adds complexity to a smoky, vibrant chimichurri sauce for a seared flank steak. The rest is dressed for a simple side.

Stuffed apricots are an iconic Turkish dessert. We found that by tweaking the sugar concentration of the syrup, we could simultaneously cook, candy, and rehydrate our apricots.

You will love the combination of two textures of Brussels sprouts -- the roasted chunks and the blanched leaves -- and also the true Caesar dressing made with salty anchovies. Plus, this salad has soft eggs and bacon. What's not to like about that?

Depending on how it’s cooked or cut, cabbage can yield all kinds of different flavors, from crisp and peppery in coleslaw to beautifully caramelized, as in this dish.

Raw Brussels sprouts and kale leaves may sound like an odd combination for a salad, but these two cabbage-like vegetables are perfect together; since the uncooked leaves hold up well for hours, they're ideal for picnics and making ahead

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  • Osayi Endolyn meets Hoppin' John

    Osayi Endolyn tells guest host Francis Lam about her introduction to Hoppin' John, and how that connected her to both her personal history and to the influence of African cuisine on the food of the American South.

Top Recipes

Tasting the Impossible Burger

A Stanford biochemist has created the Impossible Burger, a plant-based burger that has the aroma and texture of a cow-based patty. Bon Appétit's Kurt Soller sampled it, and he tells Francis Lam what he learned and how it tastes.