This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with...
Author: Shelley Wiseman
Author: Victoria Granof
Author: Betty Rosbottom
Author: Bon Appétit Test Kitchen
Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Melissa Hamilton
Author: James Beard
On a cold winter day, this hearty soup is practically a meal in itself.
Author: Thomas Keller
Author: Christine Hanna
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size,...
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Author: Sara Perry
Author: Louise Pickerel
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Author: Julia Turshen
A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.
Author: Maria Helm Sinskey
Author: Michael Lomonaco
Author: Artie Bucco
Author: Alison Roman
Author: Andrea Albin
Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.
Author: Jean Jacques Rachou
Author: Ruth Cousineau
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Melissa Roberts
Author: Suzanne Goin
Mixed Green Salad with Tarragon Vinaigrette
Author: Alison Roman