Author: Huma Siddiqui
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.
Author: Alison Roman
Author: Ina Garten
The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.
Author: Rebecca Collerton
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Nathalie Benezet
Author: Marilou Robinson
Author: Allie Lewis Clapp
Author: Nadia Hassani
Author: Eric Ripert
Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand.
Author: Bon Appétit Test Kitchen
Author: Joyce LaFray
Author: Sheila Lukins
Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified the recipe using fillets instead; equally delicious-and no tears.
Author: Dawn Perry
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
Author: Bon Appétit Test Kitchen