Green or spring garlic is the mild, immature garlic plant harvested before the familiar bulb forms and whose tops are tender enough to eat, as are those of young leeks no thicker than a green onion. You...
Author: Amelia Saltsman
Add the prosciutto at the last minute to preserve the pretty pink color.
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Gina Marie Miraglia Eriquez
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
Author: Lucia Erriquez Castellana
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Author: Chris Morocco
A spectacular centerpiece for a vegetarian meal. Flaky pastry gives way to cremini mushrooms and chewy farro (an ancient Italian grain) bound together by ricotta.
Author: Maggie Ruggiero
Author: Federica Cucinelli
Author: Bon Appétit Test Kitchen
Author: Sean Brock
Author: Larraine Perri
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Dan Patterson
Author: Gina Marie Miraglia Eriquez
Author: Ruth Cousineau
Author: Marion Cunningham
Author: Marge Perry
Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this soup.
Author: Melissa Hamilton
Krajeck says the key to this dish is getting a good char on the Brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them...
Author: Philip Krajeck
Author: Megan Gordon
Author: Regina Matyas
Author: Alison Roman
Author: Melanie Barnard
Author: Douglas Keane
Author: Kay Chun
Miso is one of my latest favorite ingredients-with its distinctive flavor, it makes a delicious marinade for these tender salmon skewers. With a sprinkling of spice, they're great as an impressive appetizer...
Author: Donna Hay