Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly crunchy, crackly french fries.
Author: Richard Blais
Author: Mark Miller
This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the...
Author: Kathryn Matthews
Author: Bon Appétit Test Kitchen
Author: Mark Risley
Author: Anne Marie Gaspard
Author: Betty Rosbottom
Author: Reed Hearon
Author: Brenda Medvid
Author: Gertrude Burnom
Author: Bruce Aidells
When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant...
Author: Jill Silverman Hough
This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.
Author: Leah Cohen
Author: Kathryn Matthews
Author: Liza Schoenfein
Author: Diana Kuan
Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.
Author: Carla Hall
Author: Rose Levy Beranbaum
Author: Joy Ackerman
Author: Ian Knauer
The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
Author: Alon Shaya
Author: David Downie
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Author: Ann Redding