Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Tyler Florence
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Author: Bon Appétit Test Kitchen
At my house, I put all the fillings on the table and let everyone build their own tacos-they can choose their favorite combinations, so it's more fun and less fuss. To make these tacos meat free, simply...
Author: Donna Hay
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Maggie Ruggiero
Author: Andrea Reusing
This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it...
Author: Anjali Pathak
Author: Dorie Greenspan
Author: Beth Nicholson
Author: Lesley Porcelli
Author: Diane Rossen Worthington
Author: Marge Perry
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with flavors and stories on both sides of the ocean....
Author: Jocelyn Jackson
Author: John Phillips
Author: Sheila Lukins
Author: Todd Davies
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.
Author: Alejandro Junger
Author: Lezlene Brown
Author: Alice Medrich
Author: Bon Appétit Test Kitchen
Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and...
Author: Sara Dickerman
Author: Elizabeth Falkner