An easy Braised Fennel recipe
Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple could change forever.)
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Eileen M. Watson
Author: Marilyn Tausend
Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile...
Author: Andy Baraghani
Author: Zarela Martinez
Author: Andrea Albin
Author: Philip S. Brown
Author: Karen Stocker
Author: Eric Ripert
Author: Bon Appétit Test Kitchen
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite...
Author: Edna Lewis
Author: Amber Levinson
Author: Ruth Cousineau
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
Author: Sachie Nomura
Author: Wolfgang Puck
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Author: François Kwaku-Dongo
Author: Sara Jenkins
Author: Lorri Lanning
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone...
Author: James Beard
Author: Bev Heinecke
Author: Melissa Roberts
Author: Lidia Matticchio Bastianich
Author: Alison Roman
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero



