Shilpa Uskokovic

In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.

This spicy ranch chicken recipe uses a homemade yogurt-based dressing as both tangy marinade and creamy finishing sauce for juicy grilled chicken breasts.

In this pared-back version of Vietnamese-style lemongrass chicken, a blender nuoc cham does double duty as both a flavorful marinade and a final dressing.

A reader favorite for almost 50 years, zhuzhed up for today’s cooks.

When Olivia and Alaina, my colleagues from the Commerce team, tasted this salad, they immediately declared it “the salad for people who love a salad.” And honestly, yes.

Welcome to Bon Appétit Bake Club , a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works.

Assembled right in the skillet, no bowls needed.

Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission.

Apple pie in doughnut hole form? We’re in love.