Herbs & Spices

Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.

Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.

Start your weekend mornings right with this healthier, more delicious breakfast bowl.

Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious

Yes, the dough is buttery, but replacing the brown sugar with pureed dates is a nutritional game-changer.

This crunchy winter salad is exactly what you'll want to pack for lunch this week.

A vegan's delight, with a gentle bonus buzz from the matcha.

Two racks make enough for each person to have two chops. Cut between each bone individually for single chops, or cut into double-rib portions.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.

There's marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

Charred Rosemary–Infused Vodka Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland.

It can be hard to gauge what's happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

Morales insists it's not a Russian party without this retro seafood salad on the table.

Anchor these in short vases filled with granulated sugar and win sweetest decor award.