Author: Joanne Weir
Author: Paul Gayler
Author: Bon Appétit Test Kitchen
Author: Nina Simonds
Author: Victoria Granof
Author: Deborah Thomas-Gruby
Author: Lynn Brown
Serve this simple snack with a lemon dipping sauce for your next game day.
Author: Lori Longbotham
Author: Melissa Roberts
Author: Karen Adler
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and...
Author: Duff Goldman
Author: Ruth A. Matson
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....
Author: John Besh
Author: Georgia Downward
Author: Bon Appétit Test Kitchen
Author: Ted Allen
Author: Lorna Sass
Author: Aglaia Kremezi
Author: Anne Stiles Quatrano
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.
Author: Ramin Ganeshram
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Judith Fertig
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
Author: Eula Mae Doré
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
Author: Donna Chase
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks