This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing side of chicken that we rarely see.
Author: Roberto Santibañez
Author: Victoria Granof
Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.
Author: Tom Parker Bowles
Author: Alice Waters
Author: Bon Appétit Test Kitchen
Author: Bill Granger
Author: Suzanne Tracht
Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good...
Author: Susanna Hoffman
Author: Gesine Bullock-Prado
Author: Frank Stitt
Author: Scott Peacock
Author: Dawn Perry
Author: Sarabeth Levine
Author: Bon Appétit Test Kitchen
Author: Gaston Acurio
These healthy snack bars make a sweet portable treat for a child's lunchbox.
Author: Molly Mitchell
Author: Jimmy Shaw
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder
Author: Edna Lewis
Author: Vikas Khanna
Author: Rochelle Palermo
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Sara Foster
Author: Bon Appétit Test Kitchen
Author: Brad Leone
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Author: Lora Zarubin
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.
Author: Dawn Perry
Author: Melissa Clark
Author: Anthony Bourdain
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Lori De Mori
Author: Rebekah Peppler
Mix up your summer sides with this salty, crunchy, and herbaceous grain salad tossed in an Asian-inspired vinaigrette.
Author: Joshua McFadden
Author: Victoria Granof