Author: Kevin von Klause
Author: Dodie Thompson
Author: Jeanne Kelley
Author: Debra A. Broeker
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
Author: Patrick Corrigan
Author: Tony Litwinko
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Author: Claire Saffitz
Author: Gina Schild
Author: Deborah Thomas-Gruby
Author: Brian S. Hale
Author: Bon Appétit Test Kitchen
Why buy a whole bunch of basil for just one sprig? Here, two huge handfuls are wilted into charred shrimp for a sweet fragrance that offsets the spicy marinade.
Author: Andy Baraghani
Author: Robert Aikens
Author: Mike Davis
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Anita Hacker
Author: Maria Helm Sinskey
Author: Mark Bliss
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
Author: Douglas Rodriguez
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Selma Brown Morrow
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.