Author: David Badal
Author: Pascal Saunton
Author: Lora Zarubin
Author: Rozanne Gold
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell
Author: Catherine McCord
Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.
Author: Melissa Hamilton
Author: Ron Suhanosky
Author: Rick Rodgers
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
Author: Melissa Roberts
These chicken and mushroom spring rolls are spiced with the sweet and salty flavors of kecap manis, the syrupy soy sauce for which Indonesia is famous.
Author: Lara Lee
Author: Sue Zemanick
Author: Ian Knauer
Author: Edna Lewis
Author: James Beard
So much flavor emerges from a very modest list of ingredients-eggs, vegetables, herbs, hot sauce, mayonnaise, and fish sauce.
Author: Chris Shepherd
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
Author: Jamie Oliver
Author: Karen DeMasco
Author: Angelo Monaco
Author: Huma Siddiqui
Author: Karen DeMasco
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat...
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani