Author: Suzanne Goin
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Author: Aaron Crowder
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
This dish is a hit with kids as well as adults. It has been on our Thanksgiving and Christmas tables ever since I can remember, and that's a long time! Sliced onions are baked with a rich Cheddar cheese...
Author: JSRW512
Author: Steven Raichlen
Author: Michael Schlow
Author: Alexis Touchet
Author: James Beard
Author: Molly Stevens
Author: Melissa Roberts-Matar
Author: Douglas Rodriguez
Author: Lidia Bastianich
Author: Bon Appétit Test Kitchen
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
Author: David Kamen
Author: Charlene Rollins
Author: Andrea Reusing
Author: Greg Patent
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
Author: Lora Zarubin
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: Lillian Chou
Author: Ian Knauer
The Gibson is a delicious version of the classic martini variation relies on gin, blanc vermouth, dry vermouth, and onion pickling liquid.
Author: Jim Kearns