Author: Christian Etchebest
Author: Bruce Aidells
Thinly sliced squash and kale (plus plenty of ricotta cheese) combine in this lasagna-like casserole that's perfect for a hearty winter dinner. Quick-pickled raisins and nutty hazelnuts add brightness...
Author: Katherine Sacks
Author: Suzanne Goin
Author: Giada De Laurentiis
Author: Ruth Cousineau
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
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
Author: Ian Knauer
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
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
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
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
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: Dorie Greenspan
This one-pan dinner has a nice buttery sauce, so serve it with some crusty bread for mopping.
Author: Anna Stockwell
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: Ted Allen
Author: Maggie Ruggiero
Author: Ashley Christensen
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
Author: Susan Feniger