Author: Ian Knauer
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
Author: Jim Fobel
Author: Sergio Remolina
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: Marlena Spieler
Author: Jean Anderson
Author: Melissa Roberts
Author: Michael Kornick
Author: Debbie Fleming
Author: Andrew Carmellini
Author: Dawn Perry
Author: Terry Conlan
Author: Sheila Lukins
Author: Melissa Clark
Author: Gina Marie Miraglia Eriquez
Author: Michael Symon
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before...
Author: Ian Knauer
Author: Rose Levy Beranbaum
One bite of this exemplary antipasto entirely changed the way I thought about Italian cooking-and cooking in general. So Zen-like in their elegance and simplicity, so little and yet so much said, these...
Author: Mario Batali
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the...
Author: Gina Marie Miraglia Eriquez
Author: Amy Finley
Author: Douglas Rodriguez
We transformed the regular hands-on skillet method to a very hands-off oven technique.
Author: Claire Saffitz
Author: Betty Rosbottom
Author: Deborah Madison
Author: Wolfgang Puck
Turkish-Style Lamb Burgers with Walnut Sauce