These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will...
Author: Andrea Reusing
Author: David Kamen
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Author: Tom Parker Bowles
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Author: Ian Knauer
Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than...
Author: Linda Ziedrich
Author: Maggie Ruggiero
Author: Jessica B. Harris
Author: Paul Grimes
Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
Author: Lisa Fain
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
Author: Julie Richardson
Author: Bon Appétit Test Kitchen
Author: Sandy Krasner
Author: Ian Knauer
Author: Thomas Keller
These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.
Author: Heather Thomas
Author: Sarah Patterson Scott
Author: Tracey Seaman