The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef,...
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
During hard times, luxury cuts like steaks and chops give way to humbler ones. None are humbler than the oxtail, and all across the country, depression-era cooks made much of it, frequently in soup. Even...
Crème Brûlée (which translates to "burnt cream") is one of the most raved about French desserts of all time - and for good reason. The two contrasting layers of luscious vanilla cream under a crackly...
Author: Audrey
Editor's note: Use this recipe to make Bobby Flay's Pumpkin Bread Pudding .
Author: Bobby Flay
Author: Paul Grimes
Author: Abigail Kirsch
Author: Tish Boyle
Learn how to make turkey the Thomas Keller way, with his best roast turkey recipe, brined with honey, herbs, and lemon, and roasted until golden.
Author: Thomas Keller
Author: Jila Dana-Haeri
Author: Gianni Scappin
Is quinoa the new breakfast of champions? According to a marathon runner friend, it is. She loads up on quinoa before every race. But you don't have to be an athlete to get an energy boost from it. My...
Author: Kemp Minifie
Filled with roasted butternut squash, ricotta, tart-sweet caramelized oninos, and sage, these flaky phyllo turnovers are the ultimate fall/winter appetizer!
Author: Serena Wolf
Baking flan slowly in a water bath gives it a silky, confection-like texture. Be sure to begin making this recipe one day ahead so it has time to chill overnight. For optimal flavor, remove the flan from...
Author: Melissa Clark