Author: Zakary Pelaccio
Author: Oliver Strand
Author: Jeanne Thiel Kelley
The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers swooned. We swooned! It became an instant, oft-imitated...
Author: Molly Baz
Author: Diane Morgan
Author: Rosemary M. Wyman
Author: Jeanne Thiel Kelley
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Author: Claire Saffitz
Author: Diane Rossen Worthington
Author: Lora Zarubin
Author: Alison Roman
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.
Author: Lisa Cheng Smith
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Lori D. Shaller
Author: Ronald Bruno
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
Author: Carol Schreder
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's...
Author: Michael Shrader
The butter is also delicious over scallops. Serve the dish with steamed rice.
Author: Tony Rosenfeld
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Author: Sandi Nelson
Author: Bon Appétit Test Kitchen