Author: Jacques Pépin
Author: Rick Rodgers
Author: Susie Fishbein
Author: Alexis Touchet
Author: Paul Grimes
It's easier than you think to make homemade sausage for this Vietnamese take on the egg sandwich. No need to mess with casings; just mix ground pork with seasonings, form into patties, and pan-fry.
Author: Michael Laiskonis
Author: Xiao Yang
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed...
Author: Tyler Kord
Incredible healthy monster cookies packed with peanut butter flavor, chocolate chips, coconut, chocolate candy pieces and nuts. These flourless monster cookies are a wholesome take on a childhood classic...
Author: Monique Volz of AmbitiousKitchen.com
Author: Bon Appétit Test Kitchen
Author: Marjorie Altman
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Author: nigel slater
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.
Author: Wilson Tang
Author: Melissa McClure
Author: Lauryn Tyrell
Author: James Beard
Author: Karen Busen
Author: Gina Marie Miraglia Eriquez
Author: Alison Roman
Author: Peter Chang
This chicken shawarma marinade is middle eastern inspired and the perfect flavorful chicken for grilled, roasted, baked, or shredded chicken.
Author: Kelli Shallal MPH RD
Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate around the pieces.
Author: Rhoda Boone
Author: Bryan Webb
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Author: Gina Marie Miraglia Eriquez
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very salty or not at all, so wait until they have opened...
Author: David Tamarkin
The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan-as the skillet heats, the skin slowly renders and crisps.
Author: Lauren Stanek
Author: Alex Grossman
Author: Bon Appétit Test Kitchen
Author: Ivy Stark