Author: Ian Knauer
Author: Gaston Acurio
Author: Melissa Roberts
Author: Charles Phan
Author: Susan Ueki
Author: Melissa Clark
This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing side of chicken that we rarely see.
Author: Roberto Santibañez
Author: David Lebovitz
Author: Dawn Perry
Author: Frank Stitt
Author: Scott Peacock
Author: Maggie Ruggiero
Author: Suzanne Tracht
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Author: Jeremiah Stone
Author: Rebekah Peppler
Author: Joan Nathan
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.
Author: Dawn Perry
Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.
Author: Andrea Reusing
Author: Lori De Mori
Author: Melissa Roberts
Mix up your summer sides with this salty, crunchy, and herbaceous grain salad tossed in an Asian-inspired vinaigrette.
Author: Joshua McFadden
Sweet pickled watermelon pairs perfectly with hearty country-style ribs-you need to try it to believe it!
Author: Paul Kahan
Author: Sheila Lukins
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.
Author: Deb Perelman
This Moroccan-flavored stew is great on its own but couscous would be an easy and fitting side dish. Find out how to make it.
Author: the editors of Martha Stewart Living
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder
Author: Suzanne Goin
Author: Lillian Chou
Author: Chitrita Banerji
Author: Jeff Cerciello
Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.
Author: Lisa Cheng Smith
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Author: Chris Fischer