You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat,...
Author: Chris Morocco
An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
Author: Ted Reader
This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.
An easy Fresh Mint and Ginger Lemonade ercipe. This distinctive fat-free drink is a great change of pace from coffee or tea.
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success...
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Author: Bon Appétit Test Kitchen
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Author: Deb Perelman
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
Author: Carolyn Beth Weil
Combine salty ham and gooey Gouda for this delightful melty sandwich.
Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices...
Author: Alison Roman
Author: Claire Saffitz
A quick and easy Grilled Salmon Steaks with Lime Butter recipe.
Author: Kristin H. R. Small
Author: Jeanne Thiel Kelley
Author: Molly Wizenberg
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets.
Author: Kurt Gutenbrunner
Author: Sharon Blonder Leff
Author: Molly Stevens
Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.
Author: Carla Lalli Music
Author: Molly Stevens
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.