Author: Suzanne Goin
A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.
Author: Lillian Chou
Author: Christian Etchebest
Author: Ruth Cousineau
This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing...
Author: Nick Nutting
Author: Giada De Laurentiis
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Author: Anna Stockwell
Black-eyed peas are easy to overcook, so go slow and steady when simmering, and don't forget to taste often to check their doneness. They should be creamy but retain their shape.
Author: Julia Sullivan
Author: Ian Knauer
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread that's great for dipping with crudité or spreading...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Use this fresh blend of spices and herbs to add pep to the Cajun-Spiced Turkey and Crawfish Gravy , or to season blackened redfish or gumbo.
Author: John Currence
This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.
Author: Ignacio Mattos
Author: Emily Connor
Author: Melissa Clark
The Italian word for the ideal risotto texture is all'onda-literally, "like a wave." Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.
Author: Carla Lalli Music
Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.
Author: Ann Redding
This one-pan dinner has a nice buttery sauce, so serve it with some crusty bread for mopping.
Author: Anna Stockwell
Author: Dorie Greenspan
These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika. Be sure to plan ahead-these chicken pieces taste best when marinated for 24 hours...
Author: Daniel Humm
Author: Ted Allen
This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.
Author: Linda Miller Nicholson
Author: Maggie Ruggiero
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
Author: Ashley Christensen
Author: Susan Feniger
Author: Joe Truex
Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck fat. You can make it the traditional way, buy ready-made...
Author: Paula Wolfert