Author: Bon Appétit Test Kitchen
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast...
Author: Anna Stockwell
Author: Lillian Chou
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Author: Suzanne Tracht
This chicken soup recipe can be served at a Passover seder or anytime. Ginger in the broth and fresh herbs in the matzo balls makes this version of the traditional soup stand out.
Author: Melissa Roberts
Author: Mark Bittman
Almond butter is a staple in my pantry and in my diet. It's high in protein, easy to tote around, and so, so good. Here, it serves as the primary ingredient in a perfect little bite-size dessert that is...
Author: Hannah Bronfman
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is...
Author: Colin Cowie
Author: Molly Wizenberg
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer
Author: Rick Rodgers
Author: Jeanne Thiel Kelley
Author: Gil Marks
A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.
Author: Matt Lee
Author: Andrew Friedman
Author: Marisol Benadayan-Bennaroch
Instead of hand-dipping fruits, as one does with strawberries, you can make a hundred of these in just a few minutes. It is always very amusing when you put a plateful on the table after a meal. Invariably...
Author: Michel Richard
Author: James Beard
This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .
Author: Taylor Boetticher
Author: Jennifer Iserloh
This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.
Author: Wilson Tang
Eco-friendly, low-mercury arctic char is less fishy than its more popular cousin, salmon.
Author: Larraine Perri
Author: Joanne Weir
Author: Victoria Granof
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
Author: Tammy Moore-Worthington
Author: Grace Young
Author: Maggie Ruggiero
Author: Maggie Ruggiero
Author: Pam Rupp
A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin Crich green beans.
Author: Marge Perry