The relatively large amount of salt in this bread is the secret to a full-flavored baguette.
Author: Sheila Lukins
Author: Evan Kleiman
Author: Gina Marie Miraglia Eriquez
Author: Molly Wizenberg
Author: Patricia Yeo
Author: Mai Pham
Author: Charlie Trotter
Author: Maggie Ruggiero
Author: Victoria Granof
"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and...
Author: Anita Lo
Author: Paul Grimes
Author: Rick Rodgers
Author: Carmen Scott
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.
Author: Claire Saffitz
Author: Dawn Perry
Author: Alexander Smalls
Author: Todd Davies
Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish.
Author: Marcella Hazan
Author: Ron Suhanosky
Author: Vilma Rozansky
An open-face sandwich layered with salty prosciutto, creamy ricotta, and a tangy-sweet red onion jam.
Author: Bon Appétit Test Kitchen
Sweet-Potato and Orange Foil Packs
Author: Shelley Wiseman
A pilsner-infused soft pretzel dough takes the place of traditional pie dough in this fun twist on apple pie.
Author: Rhoda Boone
Author: David Thompson
Author: Amanda Denton
Author: Andrea Albin
Author: Kay Rentschler