Author: Lora Brody
The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.
Author: Andy Baraghani
Author: Maggie Ruggiero
Author: Ruth Cousineau
Author: Todd English
Author: Paul Grimes
Author: Margaret M. Johnson
Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.
Author: Chris Morocco
Author: David Kamen
Serve these pillowy rolls along with the ham and set out small bowls of your favorite mustards. Double the recipe for a large crowd-or, if you want to forgo baking your own, brush store-bought rolls with...
Author: Bon Appétit Test Kitchen
In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks...
Author: David Walzog
Author: Paul Grimes
This cheat bolognese is so easy to make and has a delicious richness that's irresistible. Using the chorizo in place of beef means it's packed with flavor and ready in under 15 minutes!
Author: Donna Hay
Author: Shawn McClain
Author: Zanne Stewart
Author: Salma Abdelnour
Author: John Barricelli
Author: Ming Tsai
Author: Louisa Thomas Hargrave
For curry in a hurry, a few shortcut ingredients from the frozen foods- and canned goods-aisles yield a gently spiced, deep-flavored Thai-inspired sauce that's ready in under an hour.
Author: Claire Saffitz
Author: Kendra Vizcaino-Lico
Author: Michael Tong
Author: Andrea Reusing
Author: Lori De Mori
This pie was inspired by my friend Erin Clarkson, a fellow baker who asserts that "if it can be infused, it should be infused with Earl Grey." I took that to heart to create this caramel-spiked pie, infusing...
Author: Erin Jeanne McDowell
Author: Sal Marino
Author: Ronnie Venturoli