How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.
Author: Claire Saffitz
This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.
Author: Bon Appétit Test Kitchen
Author: Sue Ellison
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Author: Ruth Jacobson
Author: Bon Appétit Test Kitchen
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
Author: Juli Tsuchiya-Waldron
Author: Paul Kirk
Author: Lori Longbotham
Author: John Phillips
Author: Lora Zarubin
Author: Alison Roman
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the...
Author: Bon Appétit Test Kitchen
Author: Catherine Verilli
Author: Mary Jo Thoresen
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
Author: Kathy Weiss
Author: Shula Udoff
Author: Brandi Neuwirth
This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.
Author: Andy Baraghani
Author: Jennifer Rubell