Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Author: Alison Roman
An easy Oven-Baked Drumsticks recipe
Author: Federica Cucinelli
Author: Molly Stevens
Author: Bruce Aidells
Miso is one of my latest favorite ingredients-with its distinctive flavor, it makes a delicious marinade for these tender salmon skewers. With a sprinkling of spice, they're great as an impressive appetizer...
Author: Donna Hay
Author: Oliver Strand
A recipe for the classic French dish. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.
Author: Maria Helm Sinskey
Author: David Burke
Author: Jessica Goldman Foung
Author: Ruth Cousineau
Author: Susan Herrmann Loomis
Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.
Author: Alison Roman
Author: Melanie Barnard
Author: Jenny Rosenstrach
Author: Bon Appétit Test Kitchen
Author: Samin Nosrat
This recipe is an accompaniment for Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries You'll need a candy thermometer to monitor the temperature of the oil.
Author: Michael Mina
Author: Leah Koenig
Author: Maggie Ruggiero
Author: Dan Patterson
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.
Author: Bon Appétit Test Kitchen
Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.
Author: Chef Seamus Mullen
Author: Bon Appétit Test Kitchen
Author: Kay Chun
Author: Marge Perry
Author: Roxanne E. Chan
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