Author: Tori Ritchie
This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat. As for those grilled avocados,...
Author: Chad Robertson
Author: Lauren Salkeld
Author: Lori Longbotham
Author: Roberta Lee, M.D.
Author: Ross Dobson
Author: Ira Freehof
Author: Michel Richard
Author: Andrea Berger-Almásy
Author: Bon Appétit Test Kitchen
Author: Diana Barrios Treviño
This dish is all about assembly, not time at the stove. Quickly sauté chickpeas and corn, then simply gather the supporting characters: lettuce, tomatoes, avocado, feta, and lime.
Author: Chris Morocco
Author: Jenny Rosenstrach
Taste absolutely sinful...but they're not. You can make them up to two days ahead and store in an airtight container.
Author: Marge Perry
Author: Jill O'Connor
A splash of vanilla and honey give this classic strawberry smoothie just the right amount of sweetness.
Author: Anna Stockwell
The personality of raclette in macaroni and cheese-the combination of cornichons and creamy, salty cheese takes to pasta with an irresistible grace.
Author: Stephanie Stiavetti
Author: Shelley Wiseman
Author: Emily Luchetti
Author: Zilly Rosen
Author: Jayne Cohen
Author: Ruth Cousineau
These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes...
Author: Kerry Howland
Author: Renee Werbin
Author: Nate Hamilton
Author: Lori Longbotham
Author: Michael Ruhlman
Author: James Beard
Author: Tom Moorman
Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It's a showstopper when paired with lightly sweetened whipped cream.
Author: Lillian Chou
Author: Jami Curl
Author: Allen Susser
Author: Elizabeth Horton de Meza