First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.
Author: Alison Roman
Author: Duy Pham
Author: Michael Symon
Author: Nicole Hunn
Stout beer adds lift to this chocolatey cake set atop a stout cream sauce.
Author: Gina Marie Miraglia Eriquez
Author: Alex Jamieson
Author: Donald DiPalma
Author: Charles Phan
Author: Sol Schott
Author: Marilou Robinson
The texture of the raw meatballs is very soft. Don't worry; it's the reason they're so tender when cooked.
Author: Rebecca Collerton
A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it's not just for looks; this brined and buttered bird is seasoned inside and out.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
The goal of longevity noodles is to create one long, slick, uniform strand, gently pulled over and over again until you get the right thickness.
Author: Jason Wang
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with...
Author: Anna Stockwell
Author: Nadia Hassani
Author: Jeffrey Alford