Author: Zakary Pelaccio
Author: Jeanne Thiel Kelley
Author: Oliver Strand
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: Rosemary M. Wyman
Author: Diane Morgan
Author: Jeanne Thiel Kelley
Author: Diane Rossen Worthington
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: Alison Roman
Author: Lora Zarubin
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
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
Author: Ronald Bruno
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.
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: Tony Rosenfeld