When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using...
Author: Lorna Sass
Author: Wolfgang Puck
Author: Paul Grimes
If you're using a commercial cold-brew maker like a Toddy, follow the manufacturer's instructions for mixing and filtering. Feel free to play around with how you dilute this-you might prefer a stronger...
Author: Sam Worley
These dairy-free, gluten-free muffins rely on homemade oat flour for body, while a few oat flakes scattered on top add texture.
Author: Lorraine Pascale
Author: Fernanda Capobianco
Author: Alison Roman
Author: Ted Allen
Author: Alison Roman
Author: Maggie Ruggiero
Author: Julie Sahni
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
Author: Kay Chun
Author: Clark Frasier
Author: Shaun Hergatt
Author: Raquel Carena
Author: Rupa De
Author: James Beard
"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian,...
Author: Bon Appétit Test Kitchen
These decadent cookies make the most of their headlining ingredients. The hazelnuts are toasted, which deepens their sweetness and makes them the perfect complement to a luscious dark chocolate and cinnamon...
Author: Samantha Seneviratne
Author: Jean Thiel Kelley
Author: Mario Batali
Author: Alison Roman
Author: James Beard
Roasted potatoes are pretty delicious, but they're even better when you douse them with spicy mayo and a shower of bonito flakes. Served here with steak and spinach.
Author: Rhoda Boone