Author: Ian Knauer
This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger,...
Author: Andy Baraghani
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...
Author: Rochelle Palermo
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Author: Mario Batali
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Author: Mandy Lee
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to soak up the custard, so this one has a much looser...
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Ira Freehof
Author: Chris Schlesinger
Author: John Willoughby
Thinly sliced tenderloin marinates in almost no time: After just ten minutes in the chili sauce, it's packed with flavor all the way through.
Author: Chris Morocco
Author: Kay Chun
Author: Yotam Ottolenghi
Author: Rick Browne
Author: Steven Raichlen
Author: Molly Wizenberg
Author: Mimi Smith
Author: Tina Miller
An easy Sauteed Broccoli Rabe recipe
Author: Ed Behr
This silky, aromatic soup is a complete meal in a bowl.
A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City. Potato Skins with Bacon and Cheese
Author: Amy Auburn