How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
Author: Alison Roman
Author: Kriss Harvey
Author: Cory Schreiber
Author: Mary Corpening Barber
Author: Ian Knauer
Author: Denise Gee
Author: Zoe Singer
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
Author: Michael Chiarello
Author: Lou Seibert Pappas
Author: Marcie Turney
Author: Maggie Ruggiero
Author: Nicole Coady
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: Tori Ritchie
Author: Jacques Pépin
Author: Rebecca Miller French
The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.
Author: William Werner
Author: Bon Appétit Test Kitchen
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Author: Lora Zarubin
Author: Todd Weisz
Author: Tracey Zabar
Raspberry Crème Fraîche Puff
Author: Clark Frasier
If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use-and you can't make this dessert without one.
Author: Alison Roman
Author: Melissa Roberts
Delicate crabmeat gives sweetness to a light citrus sauce served on top of pasta.
Author: Melissa Roberts-Matar