With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.
Author: Molly Baz
Author: Andrea Albin
Dates contribute a satisfying chew and rich butterscotch flavor to these oatmeal cookies. You'd be hard pressed to find a better oatmeal cookie recipe.
Author: Roxana Jullapat
"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had...
My grandmother passed this recipe down to my mom and she then passed it on to me. It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered...
Author: Jean Georges Vongerichten
Author: Thomas Keller
Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth...
Author: Andy Baraghani
This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.
Author: Molly Baz
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.
Author: Fran McCullough
Author: Alexis Touchet
Author: James Beard
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
Author: Hubert Keller
Author: Jean Anderson
Author: Bon Appétit Test Kitchen
Author: Christine Hanna
Author: Marilyn Hoicowitz
Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great...
Author: Lourdes Castro
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Author: Julia Turshen
Author: Charlotte Fekete
Author: Melissa Hamilton
This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form...
Author: Christina Chaey
Author: Gina Marie Miraglia Eriquez
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three...
Author: Sarah Jampel
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms...
Author: Andrea Albin
I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.
Author: Alan Delgado
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Author: Michael Lomonaco
Author: Bon Appétit Test Kitchen
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with...
Author: Shelley Wiseman
Author: Kevin Dundon
This classic recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture.
Author: King Arthur Baking Company
Author: Maggie Ruggiero
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized...
Author: Molly Baz
Author: Greg Sonnier
Author: Alison Roman