Author: Thomas Keller
Author: Adam Perry Lang
Author: Charlie Palmer
Author: Michael Tong
Author: Bon Appétit Test Kitchen
Author: Miriyam Glazer
Author: Michael Ruhlman
Author: Amanda Hesser
Author: Louisa Thomas Hargrave
Baked tofu is crispy on the outside, creamy inside, and loaded with flavor. Removing as much water as possible from the tofu before cooking it, as in this recipe, helps the tofu absorb the flavors of the...
Author: Ellie Krieger
Author: Sue Ellison
Author: Mario Batali
Author: Melissa Roberts
These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes...
Author: Marlena Spieler
Author: James Beard
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: Charlie Trotter
Author: Ying Chang Compestine
You don't have to book a reservation at your favorite seafood house to dig into flaky crab cakes-just make these simple ones in your broiler at home! Crab is an overlooked superfood, low in calories and...
Author: Drew Ramsey, M.D.
Author: Eric Fry
The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
Author: Neelam Batra
Author: Michel Richard
Be sure to make enough for a crowd, because these chewy, garlicky knots - a pizzeria classic - will go fast.
Author: Lillian Chou
Author: Frank Stitt
Author: Cassy Vires