Author: Warren Brown
Author: Ruth Cousineau
Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.
Author: Carla Lalli Music
Author: Bruce Aidells
Author: Sybil Ruth Kaplan
Author: Rick Rodgers
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Author: Bon Appétit Test Kitchen
The most tremendous veggie casserole in the history of veggie casseroles! I started making it around Thanksgiving as an alternative to broccoli-rice casserole, but it has slowly crept into other meals...
Author: Ree Drummond
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...
Author: Gianni Scappin
Active time: 20 min Start to finish: 20 min
In a Vietnamese "Pho" Rice Noodle Soup with Beef you can serve this soup with several toppings
Author: Mai Pham
Author: Shelley Wiseman
Author: Molly Stevens
Author: Alan Wong
Author: John Shields
Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices...
Author: Alison Roman
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment for Chicken and Mashed Potatoes with Herb-roasted...
Author: Stephen Gontram
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the...
Author: Claudia Fleming
Author: Gina Marie Miraglia Eriquez
Author: Mark Weatherbee
An easy Roasted Beets and Carrots recipe.
Author: Ruth Jacobson
Author: James Oseland
Author: Sara Dickerman
Author: Reyna Simnegar
Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which...
Author: Lillian Chou
Author: Jean Anderson
Author: Ian Knauer
Author: Brandi Neuwirth
Author: Alain Rondelli