One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.
Author: Fran McCullough
Author: Bon Appétit Test Kitchen
Author: Christine Hanna
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Author: Julia Turshen
Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great...
Author: Lourdes Castro
Author: Melissa Hamilton
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Author: Michael Lomonaco
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with...
Author: Shelley Wiseman
Author: Maggie Ruggiero
Author: Alison Roman
Author: Ruth Cousineau
Author: Louise Pickerel
Author: Lara Ferroni
Pork Sausage that is great for breakfast with eggs and grits.
Author: James Villas
Author: Victoria Granof
On a cold winter day, this hearty soup is practically a meal in itself.
Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.
Author: Maria Helm Sinskey
Author: Jean Jacques Rachou
Author: Sara Perry
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Dorie Greenspan
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
Author: Artie Bucco
Author: Suzanne Goin
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size,...
Mixed Green Salad with Tarragon Vinaigrette
Author: Nina Simonds
Serve this with white rice for a dinnertime side dish or alongside ham and eggs for a satisfying breakfast.