Author: Joyce LaFray
Author: Melissa Roberts
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.
Author: Andy Baraghani
Author: Paul Blange
Author: Georgia Downard
A mixture of three milks and a shot of rum disappears before your eyes as it soaks into a cinnamon-scented sponge cake. Your reward? An extemely moist cake with an addictively sweet taste.
In theory, campfire s'mores are amazing, but the reality is often a stale graham cracker sandwich filled with thick pieces of unmelted chocolate and gooey marshmallows oozing out the sides. This sandwich...
Author: Katherine Sacks
Author: Eric Ripert
Author: Ann Gillespie
Author: Mourad Lahlou
Author: Larraine Perri
Author: Alison Roman
Author: Brent Ridge
Author: Allie Lewis Clapp
Author: Tori Ritchie
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans. Golden slices of potatoes that are crispy on one side and soft on the...
Author: Shadi HasanzadeNemati
Author: Sheila Lukins
Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.
Author: Tadashi Ono
Author: Kristin Donnelly
Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified the recipe using fillets instead; equally delicious-and no tears.
Author: Ian Knauer
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Author: Travis Lett