Author: Ming Tsai
Author: James Beard
Author: Isa Chandra Moskowitz
Author: Lori D. Shaller
Author: Gaston Acurio
Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.
Author: Melissa Hamilton
Author: Kemp Minifie
Author: Melissa Roberts
Author: Mark Restey
Author: Mary Nearn
Author: Lori De Mori
Author: Carolynn Angle
Author: Judy Zeidler
Author: Linda Archer
Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour.
Author: Suzanne Goin
Author: Maggie Ruggiero
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Author: Bon Appétit Test Kitchen
Author: Maria Watson
Author: Gina Marie Miraglia Eriquez
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra...
Author: Molly Baz
What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused...
Author: Claire Saffitz
If you find yourself with an abundance of cucumbers (or simply a craving for them), this salad taps into their cooling crunch without making a watery mess. The trick is to salt, drain, and squeeze out...
Author: Kendra Vaculin
Author: Flavia Schepmans