A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
Author: Sarah Smythe
Author: David Barber
Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.
Author: Amy Thielen
Author: Cynthia LeJeune Nobles
Author: Rebekah Peppler
The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.
Author: Alison Roman
Author: Bon Appétit Test Kitchen
This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
Author: Bon Appétit Test Kitchen
Author: Melissa Murphy
Author: Bon Appétit Test Kitchen
Scandinavians simply adore black licorice; the selection available in their grocery stores rivals that of chocolate bars in ours. But you don't have to be crazy about it to enjoy this pudding, which is...
Author: Pichet Ong
Author: Tana Amen
Author: Dawn Perry
Author: Jessica Goldman Foung
Author: Alison Roman
Good gravy starts with good stock. Make your own rich stock a few days prior.
Author: Bon Appétit Test Kitchen
Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Peter Hoffman
Author: Gina Marie Miraglia Eriquez
Author: Steven Satterfield
Author: Sue Li
Author: Mireille Guiliano
Author: Sheila Lukins