Lane Crowther, a contributing editor at Bon Appétit, says, "Every year, I try to get my tradition-bound family to eat something new at Thanksgiving. This year, I'm hoping everyone will accept this dish in place of yams with marshmallows. It will take a lot of convincing, but I think they'll be pleasantly surprised. The orange juice gives the acorn squash a nice sweetness. Besides, Asian ingredients have become such an important part of American cooking lately that I thought it would be nice to fuse Pacific Rim flavors with a classic of the American table in autumn."
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.