Author: Marlena Spieler
Author: Melissa Roberts
Author: James Beard
Author: Dianne Rossmando
Author: Bon Appétit Test Kitchen
Author: Lauren Chattman
The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.
Author: Chris Morocco
Author: Rose Levy Beranbaum
Author: Kate McMillan
Author: Reyna Simnegar
Author: Antonio Pisaniello
Author: Joy Wilson
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...
Author: Karen Adler
Author: Brenda Tunstill
Author: Erin McKenna
Smoked pork hocks don't just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.
Author: Chris Morocco
Author: Kevin Roberts
Author: Eloise Davison
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Jonathan Sawyer
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.
Author: Molly Baz
Author: Terry Conlan
Author: B. Smith
Author: Rori Trovato
Author: Jim Fobel
Author: Marina Chang
Author: Molly Stevens