If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Jimmy Shaw
Author: Gaston Acurio
Author: Anthony Bourdain
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Author: Melissa Clark
Author: Lori De Mori
Author: Sheila Lukins
Author: Brad Leone
Author: Bon Appétit Test Kitchen
How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Author: Jeremiah Stone
Author: Dorie Greenspan
Author: Amelia Saltsman
Author: Chris Fischer
Author: Patricia Wells
Author: Faith Heller Willinger
Author: Jeff Cerciello
Author: Chitrita Banerji
Author: Suzanne Goin
Treat this recipe as a basic template from which to have a blast mixing and matching different meats with different cheeses. The Parmesan is a must and not an option to switch out; it's the magic ingredient...
Author: Gina Marie Miraglia Eriquez
Author: Alison Roman
Author: David Lentz
Roasting the whole bird is our favorite way to cook chicken for a few reasons. It's super easy, it produces juicy and tender meat, and it's the best bang for your buck. And, you can cook up a batch of...
Author: Katherine & Ryan Harvey
Author: Michael Skibitcky
Author: Gina Marie Miraglia Eriquez
This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and...
Author: Katherine Sacks
Author: Lora Zarubin
Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.
Author: Amy Thielen
Author: Victoria Granof
Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.
Author: Claire Saffitz
Author: Deborah Madison
Author: Paula Wolfert
Author: Trina Hahnemann
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen