I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and...
Author: Duff Goldman
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
Author: April Bloomfield
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Author: Ron Silver
Author: Robert Aikens
In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of assimilating to American society vary, but all of...
Author: Eric Ripert
Author: Shawn Edelman
Author: Briana Holt
Author: Bon Appétit Test Kitchen
Executive food editor Kemp Minifie brought the idea for this restorative pasta from her own home. Everyone in the test kitchen loved the briny intensity of feta and olives offset by sweet currants and...
Author: Shelley Wiseman
Author: Beth Peterson
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Author: Jeanne Kelley
Author: Roger Berkowitz
Author: Jeanne Thiel Kelley
Author: Jeanne Kelley
This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its...
Author: Lillian Chou
Author: Farid Zadi
Author: Karen Adler
Author: Bruce Aidells
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.
Author: Andy Baraghani
Pumpkin Custard Profiteroles With Maple Caramel
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect...
Author: Matt Lewis
Author: Judith Fertig
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.
Author: Marion Cunningham
Author: Eula Mae Doré