Aciento-Oaxacan-style chicharrón paste-is really flavorful and completes a lot of masa-based Oaxacan dishes like tlayudas, memelas, and chochoyotes.
Author: Bricia Lopez
Author: Joan Nathan
Author: Jamie Oliver
Author: Marty Lynch
Author: Wuanda Walls
A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.
Author: Kelly Mariani
Author: Anita Ravon
Author: Lorna Sass
Author: Nancy Oakes
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Isa Chandra Moskowitz
Author: Ricardo Muñoz Zurita
Author: Molly Stevens
Author: Claire Saffitz
Roasted broccoli and seitan add bulk to this vegan burger from Tyler Kord, chef at cult favorite sandwich shop No. 7 Sub in New York City.
Author: Tyler Kord
Author: Ying Chang Compestine
Author: Jill Silverman Hough
Author: Sara Forte
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
Author: Susan Spungen
Author: Ellen Brown
Salted caramel and rich fudgy chocolate is truly a match made in heaven. I can't stop baking this tempting brownie-it's just the thing for an afternoon treat or to take to a friend's house (they'll love...
Author: Donna Hay
Author: James Beard
Author: Melissa Clark
Author: Lillian Chou