Author: Bon Appétit Test Kitchen
Author: Susan Spungen
Author: Irma S. Rombauer
Author: Leigh Vickery
Author: Bruce Mattel
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu
Author: Tracey Seaman
Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too - especially with the fried wonton skins." When chicken...
Author: Ellen Chao
Author: Lesley Porcelli
Author: Rick Rodgers
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Rozanne Gold
Author: Mayim Bialik
Author: Bon Appétit Test Kitchen
Author: Susan Friedland
Author: Douglas Rodriguez
Author: Dora Moel
This sweet and spicy Vietnamese-inspired pasta salad features chicken-use leftovers or grab a rotisserie chicken at the store.
Author: Julia Turshen
Author: Paul Grimes
Author: Susan Herrmann Loomis
Author: Laura B. Russell
Throw sweet potatoes right on the grill for a great cookout side dish; then dress with a bright, herbaceous vinaigrette.
This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create...
Author: Paul Grimes
Author: Colin Cowie
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Because pork is rather rich, I like to add a touch of hoisin sauce-the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.
Author: Kylie Kwong
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.
Author: Emeril Lagasse
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
Author: Claire Saffitz
Author: Mark Bittman