Author: Jayne Cohen
Author: Amanda Hesser
Author: Nate Hamilton
Author: Bon Appétit Test Kitchen
Author: Thomas Keller
Author: Charlie Palmer
Author: Adam Perry Lang
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: Sue Ellison
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: Ying Chang Compestine
Author: Miriyam Glazer
Author: Eric Fry
Author: Jill Silverman Hough
Author: Melissa Roberts
Author: Mario Batali
Author: Diana Barrios Treviño
Author: Neelam Batra
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: Gina Homolka
Author: Cassy Vires
Author: Melissa Roberts
Author: Grace Young
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.
Be sure to make enough for a crowd, because these chewy, garlicky knots - a pizzeria classic - will go fast.
Author: Lillian Chou
Author: Charlie Trotter