Author: Sara Foster
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and...
Author: Duff Goldman
Author: Paul Grimes
Pumpkin Custard Profiteroles With Maple Caramel
Author: Shelley Wiseman
Executive food editor Kemp Minifie brought the idea for this restorative pasta from her own home. Everyone in the test kitchen loved the briny intensity of feta and olives offset by sweet currants and...
Author: Shelley Wiseman
Author: Rebecca Poynor-Burns
Author: Bon Appétit Test Kitchen
Author: Marge Perry
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Cathal Armstrong
Although this recipe is extremely simple, you need to be careful not to overcook you Grilled T-Bone Steaks.
Author: Donna Chase
Author: Lauren Chattman
Author: Klaus Fritsch
Author: Farid Zadi
Author: Lillian Chou
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
Author: Gail Conde
Author: Victoria Granof
Author: Eula Mae Doré
Author: Alexis Touchet
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Author: Christian Reynoso
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.
Author: Marion Cunningham
Author: Suzanne Goin
Author: Anna Stockwell
Author: Kevin von Klause
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.
Author: Katherine Sacks
Author: Paul Grimes
Author: Stephanie Clarke
Author: Melissa Clark