Author: Ruth Cousineau
Author: Anita Lo
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Author: Claire Saffitz
Author: Nigella Lawson
Author: Mario Batali
Author: Eileen Yin-Fei Lo
Author: Nancy Harmon Jenkins
Author: Melissa Roberts
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
Author: Molly Stevens
Author: Maggie Ruggiero
Author: Charlie Trotter
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Tori Ritchie
Author: Joan Lang
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Meryl Rothstein
Author: Kay Chun
Author: Laura B. Russell
Author: Alice Colin
Author: Bon Appétit Test Kitchen
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
Author: Ruth A. Matson
Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Author: Lillian Chou
Author: Jessica Strand
Author: Ian Knauer
Author: Jeanne Thiel Kelley
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman