Author: Lillian Chou
Author: Judith Fertig
Author: Hugh Fearnley-Whittingstall
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Author: Anna Stockwell
Author: Stephanie Clarke
Author: Kemp Minifie
Author: B. Smith
Author: William Viets
Author: Elizabeth Karmel
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
Author: George D. Morrison
Author: Eileen Wen Mooney
Author: Kay Chun
Author: Kathryn Matthews
Author: Renee Werbin
Author: Lillian Chou
Author: Nava Atlas
This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the...
Author: Kathryn Matthews
Author: Gina Marie Miraglia Eriquez
Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color...
Author: Paul Grimes
Author: Ian Knauer
Author: Beth Janes
While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Author: Sheila Lukins
These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.
Author: Maangchi
Author: Reed Hearon
Author: Gertrude Burnom
Author: Ming Tsai
Author: Bon Appétit Test Kitchen