Author: Maggie Ruggiero
Author: Jenny Rosenstrach
How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.
Author: Rozanne Gold
You'll find many of these ingredients in the Asian section of your supermarket or health food store. Stock up: We promise you'll be making this well into fall.
Author: Gina Marie Miraglia Eriquez
Try this tossed with cooked soba noodles or drizzled over seared salmon.
Author: Claire Saffitz
During a research trip to Hong Kong, food editor Ian Knauer discovered that every family has its own recipe for five-spice powder, a pivotal ingredient in so many Chinese dishes. He took things a step...
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Melissa Hamilton
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Author: Andy Baraghani
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: Miriyam Glazer
Author: Melissa Clark
Author: Melissa Roberts
Author: Katy Sparks
Author: Diane Rossen Worthington
This meltingly tender pork belly is an impressive yet surprisingly easy hors d'oeuvre to make-all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed...
Author: Lauryn Tyrell
Author: Bon Appétit Test Kitchen
Author: Chris Morocco
Author: Alison Roman
Author: Anita Lo
Author: Maggie Ruggiero
Author: Diane Rossen Worthington
Author: Shelley Wiseman
Author: Kay Chun
Author: Robert Colombi
Author: Ian Knauer
Author: Jill Silverman Hough
Author: Adam Rapoport
Author: Ian Knauer
Author: Anne Willan
A basket full of freshly baked rolls adds a welcoming touch to any holiday table. Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.
Author: Maggie Ruggiero