Author: Dan Patterson
Author: Marge Perry
Author: Marcella Hazan
Author: Sergio Remolina
Author: Leah Koenig
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
Author: Douglas Keane
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Michael Psilakis
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: Joanne Chang
Author: Fran Love Taylor
Author: Gretchen Davis
Author: Roxanne E. Chan
Author: Rebecca Charles
Author: Susan Herrmann Loomis
Author: Marion Cunningham
Author: Maggie Ruggiero
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
These grilled sardines make for a great summer appetizer.
Author: Alison Roman
An easy Pan-Fried Pork Chops recipe.
Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Author: Alison Roman
Author: Dione Lucas
Author: Gene Briggs
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Josie Le Balch
Author: Kay Chun
Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.
Author: Alison Roman
Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with store-bought wonton wrappers, is easy enough for a...
Author: Andrea Albin
Author: David Tanis
Author: Lidia Bastianich