Author: Melissa Roberts
Watson, who's from Louisiana, grew up on his mom's dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes...
Author: Quealy Watson
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event...
We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.
Author: Dr. Andrew Stanek
Author: Cat Cora
Author: Jasper White
Author: Tori Ritchie
Author: Maggie Glezer
Author: Jessica Harlan
Author: Justin Yu
Healthy bonus: Fiber, vitamin C, and potassium from bell peppers; lycopene from red pepper and ketchup (this recipe has less than half the sugar of the typical store-bought kind)
Author: The Epicurious Editors
Author: Liza Jernow
Author: Matthew Moran
Author: Dorie Greenspan
Author: Rosemary Leicht
If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.
Author: Mary Frances Heck
Author: René Redzepi
Author: Catherine McCord
Author: Joe Truex
Author: Diana Shaw
Author: Claire Saffitz
Author: Jenny Kwak
Author: Kate Fogarty
Author: Jayne Cohen
Author: Julia Child
Steaming unlocks the succulence of okra. Here, the pods are tossed with slivered ginger and a Vietnamese-inspired scallion oil in an all-purpose dish that's great with grilled steak or chicken, or with...
Author: Maggie Ruggiero
Author: Melissa Roberts
An unfloured surface provides some traction, so it's easy to roll the dough very thin.
Author: Allen Susser