Author: Reed Hearon
This would also be delicious sprinkled over roast meat, poultry and seafood.
Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.
Author: Claire Saffitz
Author: Susan Herrmann Loomis
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Deborah Madison
Author: Matthew Mitchell
This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit. Basil, thyme, oregano, and tarragon will all work...
Author: Alejandro Junger
Author: Mary O'Callaghan
Author: Roberto Santibañez
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
The ingredients of this classic Portuguese soup meld beautifully under pressure, so you only need water-no stock-to get a savory, rich broth.
Author: Mark Bittman
This ground beef chili recipe with black beans and chickpeas comes from Gina Homolka's cookbook SkinnyTastes: Fast and Slow
Author: Gina Homolka
Author: Chad S. Luethje
Author: Gina Marie Miraglia Eriquez
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty,...
Author: Hetty McKinnon
Author: Dave Lieberman
Author: Bon Appétit Test Kitchen
Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.
Author: Chris Morocco
Sadly, you're not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.
Author: Ludo Lefebvre
Author: Engin Akin
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Author: Molly Stevens
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Author: Mandy Lee
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip...
Author: Anna Stockwell
Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin's. This one-skillet method is capped off with...
Author: Molly Baz