Author: Celeste Kuch
Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.
Author: Natalie Chanin & Butch Anthony
Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Anna Pump
Author: Bon Appétit Test Kitchen
Author: Samin Nosrat
Author: Dawn Perry
Author: Nicolaus Balla
This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .
Author: Nancy Oakes
Author: Tom Colicchio
Author: Jill O'Connor
Author: Carole Rodkey
Author: Giada De Laurentiis
Author: Maria Helm Sinskey
Author: Elizabeth Karmel
These quick-cooking lamb chops make dinner feel instantly fancy.
Author: Alison Roman
Author: Bon Appétit Test Kitchen
In this soul-satisfying Thai-inspired dish, delicate rice noodles are combined with gingery spiced beef.
Author: Bon Appétit Test Kitchen
Why make your own hoisin? Because the addictively sweet-salty condiment will wake up just about everything you're making this week.
Author: Claire Saffitz
Golden Delicious apples are used for this autumnal dessert, but Rome Beauties work well, too.
Author: Mikal Altomare
Author: Maria Helm Sinskey
Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed...