Author: Rick Rodgers
Add the prosciutto at the last minute to preserve the pretty pink color.
Author: Bon Appétit Test Kitchen
Author: Sergio Remolina
Author: Gina Marie Miraglia Eriquez
Author: Lucia Erriquez Castellana
Author: Larraine Perri
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Green or spring garlic is the mild, immature garlic plant harvested before the familiar bulb forms and whose tops are tender enough to eat, as are those of young leeks no thicker than a green onion. You...
Author: Amelia Saltsman
Author: Maggie Ruggiero
Author: Roxanne E. Chan
Author: Jill Silverman Hough
Author: Marion Cunningham
Author: Sean Brock
Author: Dan Patterson
Author: Lillian Chou
Author: Regina Matyas
A spectacular centerpiece for a vegetarian meal. Flaky pastry gives way to cremini mushrooms and chewy farro (an ancient Italian grain) bound together by ricotta.
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Megan Gordon
Author: Marge Perry
Krajeck says the key to this dish is getting a good char on the Brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them...
Author: Philip Krajeck
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan
Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this soup.
Author: Melissa Hamilton
This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and...
Author: Lauryn Tyrell
Author: Alison Roman
Author: Federica Cucinelli
Author: José Andrés
Author: Kay Chun
Author: Alice Waters
Author: Melanie Barnard
Author: Bon Appétit Test Kitchen