Author: Amy Finely
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.
Author: Meredith Deeds
Author: Gina Marie Miraglia Eriquez
This pancake mix works just as well for sweet or savory pancakes, crepes, or waffles. Get the recipe.
Author: Anna Stockwell
Author: Marcus Samuelsson
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
Author: Jody Williams
Not too rich but ridiculously moist, this cake decadent without being overly sweet. It's almost impossible to mess up and so easy to make.
Author: Odette Williams
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
Author: Janet Fletcher
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
Author: Susan Herrmann Loomis
Author: Lisa Mayfield
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture...
Author: Cory Schreiber
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
Author: Lillian Chou
Author: Chris Schlesinger
This grilling method gives similar crispy skins and creamy interiors to eggplant, which need just a handful of toppings to get full-on delicious.
Author: Brad Leone
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
Author: Ian Knauer