An open-face sandwich layered with salty prosciutto, creamy ricotta, and a tangy-sweet red onion jam.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Cynthia Paige Ward
Author: Melissa McClure
Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we're here for them.
Author: Molly Baz
"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and...
Author: Anita Lo
Author: Alison Roman
Author: Ron Suhanosky
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream Icing. Or bake it in a tube pan and top it with...
Author: Susan G. Purdy
This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Author: Ori Menashe
Sweet-Potato and Orange Foil Packs
Author: Dorie Greenspan
Author: Mai Pham
Author: Deborah Madison
Author: Todd Davies
Author: Gina Marie Miraglia Eriquez
Author: Meredith Brokaw
Author: Gaston Acurio
Author: Nick Malgieri
Author: Claudia Fleming
Author: Michele Scicolone
Author: Ryan Hardy
Author: Gina Marie Miraglia Eriquez