Author: Sergio Remolina
The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking,...
Author: Sohla El-Waylly
The combination of flavors is what makes this dish a hit!
Author: Dani
Author: Sheila Lukins
Author: Melissa Clark
Author: Shelley Wiseman
Author: Sam Sifton
Author: James Beard
Onions are the base-the very foundation-of Indian cooking, and yet here, they are used to add a crispy topping, as a finishing flourish to a dish.
Author: Joe Thottungal
Author: Selma Brown Morrow
Author: Jayne Cohen
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.
Author: Ludo Lefebvre
Author: Julie Nash Broderick
A delicious combination of purple veggies. They each retain their unique flavor while complementing each other nicely.
Author: Jennifer
Savory creamed spinach flavored with onions and bacon. My guests love this. It's not difficult but needs a couple of pans and constant stirring. We think it's worth the work!
Author: LisaB
Roasting the onions and shallots takes this dip way out of the box.
Author: Bon Appétit Test Kitchen
Author: Andrew Chase
Author: Norman Van Aken
Author: Claire Saffitz
Author: Pableaux Johnson
Author: Jennifer Iserloh
Author: James Beard
I stumbled upon the idea for this tasty and slightly lighter onion ring recipe while reading reviews on an onion ring recipe. These are much less greasy and messy, with all the crunch and flavor.
Author: Audreylovesbaking
Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.
Author: Nick Kindelsperger
Author: Eric Ripert
Author: Evan Kleiman
Author: Julia Child
I never got the idea of cooking fennel until recently; it's so yummy! Amazing side dish.
Author: pruneDeSucre
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
A Winter Vegetable and Beef Soup is even better the day after it's made, when the flavors have had a chance to mellow.
Author: George Hendrix
Author: Andrew Chase
Author: Gerald Hirigoyen
Author: Cecilia Hae-Jin Lee