Author: Ruth Cousineau
Author: Alison Roman
Apple cider helps hydrate the dough without activating too much gluten; the results are ultra-flaky. Use this crust for Blueberry-Buttermilk Chess Pie.
Author: Nicole Rucker
Author: Faith Heller Willinger
Author: Jeanne Kelley
Author: Sarabeth Levine
Author: David Guas
Author: The Epicurious Editors
An unfloured surface provides some traction, so it's easy to roll the dough very thin.
Author: Sandy Ingber
Author: Tori Ritchie
Steaming unlocks the succulence of okra. Here, the pods are tossed with slivered ginger and a Vietnamese-inspired scallion oil in an all-purpose dish that's great with grilled steak or chicken, or with...
Author: Maggie Ruggiero
The trick to a successful stir-fry? Prep everything before you cook.
Author: Bon Appétit Test Kitchen
Author: Spike Gjerd
Author: Maggie Glezer
Author: Bon Appétit Test Kitchen
Author: Eric Ziebold
Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.
Author: Claire Saffitz
Author: Diane Rossen Worthington
Author: Susan Herrmann Loomis
Author: Claudia Fleming
Author: Ferran Adrià
The addition of onions and spinach provide a traditional French touch, making this soup a flavorsome beginning for a spring menu.
Author: Stephen A. McLeod
Author: Matthew Moran
Author: Susan Reid
Author: Dave Kovner
Author: Lillian Chou
Author: Liza Jernow
Author: Jessica Harlan
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
Author: Chris Morocco
These turkey burgers are a nod to the Mediterranean, packed with fresh herbs, lemon, and red onion.
Author: Steph Gaudreau
Author: Mark Scriver
Author: Dorie Greenspan
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.
Author: Lisa Cheng Smith
The meatballs are tender and juicy, and once covered in a nice cozy blanket of tomato sauce and melted mozzarella, they're pretty hard to resist.
Author: Jen Fisch