Author: Ming Tsai
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try...
Author: Andrew Friedman
Indian-flavored hush puppies? Try them-we're sure you'll get hooked.
Author: Bon Appétit Test Kitchen
Author: Adam Evans
A big soup spoon is the way to go for oil basting.
Author: Chris Morocco
Author: Adam Rapoport
Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Susan Spicer
Author: Max Sussman
We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy, and a blue cheese-buttermilk dressing offers...
Author: Katherine Sacks
Author: Jim Fobel
Author: Melissa Clark
Author: Jose Garces
Author: Michael Symon
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren't your thing, winter squash or another sweet root vegetable...
Author: Rick Martinez
Author: Piero Selvaggio
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco...
Author: Suzanne Goin
Author: Nancy Silverton
The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Author: Nava Atlas