Author: Hélène Wagner-Popoff
Author: Bon Appétit Test Kitchen
Author: Chitrita Banerji
Author: Alison Roman
Author: Jill Silverman Hough
This party drink is something you'd imagine sipping at the bar of a trendy modern taqueria, except it's easy to pull off at home.
Author: Anca Toderic
Author: Suzanne Tracht
Author: Jeanne Kelley
Author: Ian Knauer
If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.
Author: Mary Frances Heck
Author: Joseph Lenn
Author: Alison Becker Hurt
Author: Emily Malone
Author: Bon Appétit Test Kitchen
Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.
Author: Fuchsia Dunlop
Author: Jeanne Kelley
Author: Andrea Reusing
Author: Tori Ritchie
Author: Georgia Downard
Author: Jessica Koslow
This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat. As for those grilled avocados,...
Author: Chad Robertson
Author: Roberta Lee, M.D.
Author: Ross Dobson
Author: Lori Longbotham
Author: Ira Freehof
Author: Lauren Salkeld
Author: Michel Richard
It's a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?
Author: Molly Baz
This dish is all about assembly, not time at the stove. Quickly sauté chickpeas and corn, then simply gather the supporting characters: lettuce, tomatoes, avocado, feta, and lime.
Author: Chris Morocco
Author: Jill O'Connor
Taste absolutely sinful...but they're not. You can make them up to two days ahead and store in an airtight container.
Author: Marge Perry
Author: Andrea Berger-Almásy
Author: Bon Appétit Test Kitchen
Author: Diana Barrios Treviño