Author: Jean Anderson
Author: Travis Lett
Author: Christopher Hill
Author: Aglaia Kremezi
Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan...
Author: Katherine Sacks
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Myra Goodman
Author: Suzanne Tracht
Author: Alejandro Morales
Author: Alison Roman
Author: Pam Norby
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is...
Author: Colin Cowie
Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!
Author: Trine Hahnemann
Author: Paul Grimes
Author: Rick Rodgers
Author: Susie Campbell
Combine smoky Provolone and bitter broccoli rabe in this panini sandwich.
Author: Tammy Moore-Worthington
Author: Joseph Gogolinski
Instead of hand-dipping fruits, as one does with strawberries, you can make a hundred of these in just a few minutes. It is always very amusing when you put a plateful on the table after a meal. Invariably...
Author: Michel Richard
Author: Alexis Touchet
Author: Joanne Weir
Author: Kay Chun