Author: Rebecca Charles
Author: Alice Waters
Author: Bon Appétit Test Kitchen
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: Rozanne Gold
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
Author: Yotam Ottolenghi
Author: Lillian Chou
Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Author: Alison Roman
Author: Dave Lieberman
Author: Leah Koenig
Author: Alison Roman
Author: Suzanne Husseini
Author: José Andrés
Author: Michael Psilakis
Author: Carla Lalli Music
Author: Larry Steven Londre
Author: Joanne Chang
Author: Bon Appétit Test Kitchen
Author: Marcella Hazan
Author: Kay Chun
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
Author: Edward Lee
Author: Gene Briggs
Author: Josie Le Balch
Author: Hugh Garvey
Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.
Author: Chef Seamus Mullen
These crispy eggplant fritters are oozing with mozzarella.
Author: Jimmy Bradley
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
Author: Fran Love Taylor
Author: Jessica B. Harris
Author: Bon Appétit Test Kitchen