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
Author: Leah Koenig
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
Author: Rozanne Gold
Author: Suzanne Husseini
Author: Rebecca Charles
Author: Yotam Ottolenghi
Author: Michael Psilakis
Author: Larry Steven Londre
Author: Hugh Garvey
Author: Douglas Keane
Author: Dave Lieberman
Author: Bon Appétit Test Kitchen
Author: Edward Lee
Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Author: Alison Roman
Author: Alison Roman
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.
Author: Bon Appétit Test Kitchen
Author: Joanne Chang
Author: Marcella Hazan
Author: Josie Le Balch
Author: Alan Wong
Author: Carla Lalli Music
Author: Gene Briggs
Author: Fran Love Taylor
This recipe is an accompaniment for Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries You'll need a candy thermometer to monitor the temperature of the oil.
Author: Michael Mina
Author: Kay Chun
These grilled sardines make for a great summer appetizer.
Author: Alison Roman
Author: David Tanis
Author: Gretchen Davis