In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Author: Mario Batali
Barley replaces rice in this twist on the classic Italian risotto.
Author: Shelley Wiseman
Author: Lidia Bastianich
Author: Cal Peternell, Chez Panisse Restaurant and Café
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh,...
Author: Ian Knauer
Author: David Waltuck
Author: Melissa Roberts
Author: Alison Roman
Author: Marco Canora
Author: Bon Appétit Test Kitchen
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite...
Author: Mitchell Davis
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...
Author: Melissa Roberts
Author: Ellie Krieger
Author: Sara Perry
Author: Greg Sonnier
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the...
Author: Melissa Hamilton
Author: Nathan Sivin
Author: Jeanne Kelley
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous...
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Author: Rick Tramonto
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Author: April Bloomfield
Author: Thomas Keller
Author: Hubert Keller
Author: Lillian Chou