Author: Tracey Seaman
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
Author: Jamie Oliver
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.
Author: Ruth Cousineau
Author: Bobby Flay
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
Author: Maria Speck
Author: Kay Chun
Author: Mourad Lahlou
Author: Bon Appétit Test Kitchen
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make...
Author: Bon Appétit Test Kitchen
Author: Cindi Leive
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: James Beard
Author: Ian Knauer
Author: Nika Standen Hazelton
Author: Alfred Portale
Author: Pat Neely
Author: Ardie A. Davis
Author: Meryl Rothstein
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Scott Peacock
Author: Abigail Kirsch
Author: Selma Brown Morrow
Author: Jeanne Thiel Kelley
Author: Melissa Hamilton
Author: Tori Ritchie
Author: Lidia Bastianich
Author: Tracey Seaman
Author: Jeff Carciello