Author: Susan Spungen
Author: Bon Appétit Test Kitchen
Author: Rozanne Gold
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
Author: Ian Knauer
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Mario Batali
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as...
Author: Tony Nogales
Author: Bon Appétit Test Kitchen
Start with very cold cream, and keep it chilled between whipping and serving.
Author: Duy Pham
Author: Melissa Roberts
Author: Neal Fraser
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Author: Travis Lett
Author: Lillian Chou
Author: Michael Chiarello
Author: Cory Schreiber