Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.
Author: Bon Appétit Test Kitchen
Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.
Author: Chris Morocco
Author: Jayne Cohen
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.
Author: Bon Appétit Test Kitchen
Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.
Author: Andrew Chase
Author: Paul Grimes
Author: Christian Delouvrier
Author: Lillian Chou
Author: Shirley Lomax Brooks
Liu Shaokun's delicious recipe for buckwheat noodles, one of Ruth Reichl's favorite recipes from her Gourmet years.
Author: Art Smith
Author: Bon Appétit Test Kitchen
Author: Stephan Pyles
Recipe for Vietnamese Dressing, as seen in the April 2007 issue of 'O, The Oprah Magazine.'
This garlicky sauce from Argentina is great spooned over beef or chicken.
Author: Bon Appétit Test Kitchen
Fresno Chile Hot Sauce
"While visiting my sister in Mount Pleasant, Michigan, we had a delightful dinner at the Mountain Town Station Brewing Company and Steakhouse," writes Marge Frazier of Houston, Texas. "The salad with greens,...
Author: Lillian Chou
Author: Suzan Colón
Author: Art Smith
Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Author: Eleanor Topp