Author: Joanne Weir
Author: Paul Gayler
Author: Bon Appétit Test Kitchen
Author: Nina Simonds
Serve this simple snack with a lemon dipping sauce for your next game day.
Author: Victoria Granof
Author: Lynn Brown
Author: Deborah Thomas-Gruby
Author: Lori Longbotham
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and...
Author: Duff Goldman
Author: Melissa Roberts
Author: Karen Adler
Author: Ted Allen
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....
Author: John Besh
Author: Aglaia Kremezi
Author: Ruth A. Matson
Author: Georgia Downward
Author: Lorna Sass
Author: Anne Stiles Quatrano
Author: Bon Appétit Test Kitchen
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.
Author: Ramin Ganeshram
Author: Judith Fertig
Author: Eula Mae Doré
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
Author: Donna Chase