Author: Eloise Davison
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian...
Author: Colin Cowie
Author: Rozanne Gold
Author: Susan Herrmann Loomis
Author: Julie Sahni
For curry in a hurry, a few shortcut ingredients from the frozen foods- and canned goods-aisles yield a gently spiced, deep-flavored Thai-inspired sauce that's ready in under an hour.
Author: Claire Saffitz
Author: Anna Thomas
Author: Bon Appétit Test Kitchen
Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.
Author: Chitrita Banerji
Author: Jill Silverman Hough
Author: Jessica Koslow
Author: Fuchsia Dunlop
Author: Nate Hamilton
Author: Edna Lewis
Author: Zanne Stewart
Editor's note: Chef Donald Link of New Orleans restaurants Cochon and Herbsaint, shared this recipe as part of a special Mardi Gras celebration he created for Epicurious. Boudin, the king of Cajun food,...
Author: Donald Link
Author: Suzanne Tracht
Author: Jayne Cohen
Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn't be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by...
Author: Eric Gower
Author: Georgia Downard
Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.
Author: Chris Morocco
Author: Diana Barrios Treviño
The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
Author: Jon Shook & Vinny Dotolo, Animal
This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat. As for those grilled avocados,...
Author: Chad Robertson
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Ed Kenny
Author: Lori De Mori
Author: Bon Appétit Test Kitchen
Author: Adam Perry Lang