Author: Erika Lenkert
Author: Alison Roman
This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.
Author: Heidi Swanson
Author: Joe Gannon
Author: Bon Appétit Test Kitchen
Author: Alfred Portale
Author: Paula Zsiray
Grilled Beef Tenderloin With Potato Foil Packs
These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will...
Author: Andrea Reusing
Author: Bon Appétit Test Kitchen
Author: Craig Stoll
Author: Melissa Hamilton
Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin-the easy fix is to run the carved chicken under the broiler to crisp the skin before serving.
Author: Sarah DiGregorio
Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It's like learning to ride a bicycle-once you've mastered the technique, it'll be with you for life. Be sure to come...
Author: Dennis Prescott
Will make you pause before making a sour cream-based onion dip ever again.
Author: Chris Morocco
Author: Anita Lo
Author: Tracey Seaman
I have a love of potatoes that is unlike any other love. I grew up eating them often as a kid-almost every day-so now I'm always looking for new ways to incorporate this versatile vegetable into my everyday...
Author: Jonathan Melendez
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Jessica Strand
Author: Nadia Hassani
Author: Bon Appétit Test Kitchen
Author: Andrea Albin