Author: Diana Shaw
Author: Jayne Cohen
Author: Martin Picard
Author: René Redzepi
Author: Julia Child
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian...
Author: Colin Cowie
Author: Susan Herrmann Loomis
Author: Gabrielle Hamilton
Author: Rozanne Gold
Author: Paul Grimes
Author: Maggie Ruggiero
Author: Michael Tong
Serve these pillowy rolls along with the ham and set out small bowls of your favorite mustards. Double the recipe for a large crowd-or, if you want to forgo baking your own, brush store-bought rolls with...
Author: Bon Appétit Test Kitchen
Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.
Author: Chris Morocco
Author: Hélène Wagner-Popoff
Author: Zanne Stewart
Author: Louisa Thomas Hargrave
Author: Jill Silverman Hough
Author: Allen Susser
Author: Claire Saffitz
Author: Claire Saffitz
Author: Suzanne Tracht
Author: Chitrita Banerji
Author: Ronnie Venturoli
This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat. As for those grilled avocados,...
Author: Chad Robertson
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...
Author: Andrea Reusing
Author: Diana Barrios Treviño
The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
Author: Jon Shook & Vinny Dotolo, Animal
Author: Fuchsia Dunlop
Author: Michel Richard
The personality of raclette in macaroni and cheese-the combination of cornichons and creamy, salty cheese takes to pasta with an irresistible grace.
Author: Stephanie Stiavetti
Author: James Beard
Author: Michael Ruhlman