It's not about the potatoes-it's what you do to the potatoes. In this recipe, precook them until they're tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them...
Author: Ludo Lefebvre
Author: Rick Rodgers
Author: Robert Colombi
We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.
Author: Jason Hammel
Author: Jim Fobel
Author: Bon Appétit Test Kitchen
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We'll take ours skillet-size, burnished from whole wheat flour and studded with...
Author: Chris Morocco
Author: Amanda Hesser
Author: Andrea Reusing
Author: Joan Oswalt
Author: Alison Roman
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Myra Goodman
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: Janet Fletcher