Author: Ruth Cousineau
Author: Roy Finamore
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making...
Author: Adina Steiman
Author: Erika Lenkert
Author: Melissa Clark
Author: Susan Spungen
Author: Susan Herrmann Loomis
To take the sandwiches on a picnic, use ciabatta rolls-they will stay firm despite the mayo.
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before...
Author: Andy Baraghani
Author: Michael Hudman
Author: Pat Neely
Author: Clotilde Luce
Author: David Kamen
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Author: Janet Fletcher
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
Author: Linda Ziedrich
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: Maggie Ruggiero