Author: Lora Zarubin
Author: Amanda Hesser
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Edward Lee
Author: Maggie Ruggiero
Author: José Andrés
The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.
Author: Bon Appétit Test Kitchen
Author: Wolfgang Puck
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
Author: Maggie Ruggiero
Don't let the delicate look of these hors d'oeuvres fool you. A touch of cayenne gives them a hint of heat that makes them a tasty accompaniment to a pre-dinner cocktail-or even a cold beer.
Author: Lillian Chou
Author: Zoe Singer
Author: Tracey Seaman
Author: Lora Zarubin
Author: Gina Marie Miraglia Eriquez
Author: Victoria Granof
The Seattle Mariners serve hand-rolled tuna "Ichirolls" in honor of all-star Ichiro Suzuki.
Author: Bon Appétit Test Kitchen
Author: Katie Brown
Author: Maggie Ruggiero
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: Naren Young
Author: Mary Cech
Author: Diane Rossen Worthington
Author: Amanda Hesser
Author: Sarah Patterson Scott
Pickled grapes make a refreshingly sweet-tart companion to rich country pâté in this simple bite-size appetizer.
Author: Union Square Events
Author: Akasha Richmond
Author: Rick Tramonto
Author: Dave Lieberman
Author: Gordon Ramsay
Author: Maggie Ruggiero
When the raw slices are baked, they will shrink considerably, so use large beets.
Author: Todd Porter
The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy...
Author: Ruth Cousineau
Author: Andrea Albin
Author: Andrew Carmellini