Author: Ian Knauer
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Andrea Albin
Alaska King Crab "Nachos"
Author: Tom Douglas
Author: Melissa Roberts
Author: Anthony Bourdain
Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good...
Author: Susanna Hoffman
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.
Author: Chris Morocco
Author: Alex Grossman
Author: John Torode
Author: David Lentz
Author: Kristi Parnell
Author: Sarah Britton
Lush confited garlic takes toasty, cheesy baguettes to another level.
Author: Claire Saffitz
Author: Chitrita Banerji
Author: Catherine McCord
Author: Bruce Aidells
Author: Mario Batali
Author: Maggie Ruggiero
Author: Tori Ritchie
Author: Diane Morgan
Author: Gwyneth Paltrow
Author: Melissa Clark
Author: Elana Amsterdam
Author: Dorothy Lee
Author: Suzanne Goin
Author: Jean Anderson
This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing side of chicken that we rarely see.
Author: Roberto Santibañez