Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.
Author: Molly Stevens
Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
Author: Soa Davies
If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.
Author: Bon Appétit Test Kitchen
Author: Dodie Thompson
Sweet, sticky, charred, and crispy: Barbecued chicken is one of the surest signs of summer. Store-bought sauce has nothing on this easy homemade version, which uses maple syrup for sweetness and Sriracha...
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour...
Author: Bruce Aidells
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Author: Alison Roman
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.
Author: Alison Roman
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican...
Author: Jeanne Thiel Kelley
A long-time favorite of Epicurious reviewers, this impressive roast is perfect for the holidays and so easy to make.
Author: Scott Peacock
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.
Author: Michael Symon
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Author: Grace Gordon
The chutney also works well as an accompaniment to chicken, duck or lamb.
Author: Cara Brunetti Hillyard
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat...
Author: Bon Appétit Test Kitchen
Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.
Author: Amelia Saltsman