Author: Jeanne Thiel Kelley
Author: Grace Young
Author: Kris Wessel
Author: Bon Appétit Test Kitchen
This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes...
Author: Andy Baraghani
Freeze smaller portions of this versatile, flavorful shredded chicken and you'll be so glad you did. It's the perfect base to build any meal-tacos, fried rice, hearty soups, pastas, barbecue chicken sandwiches,...
Author: Rhoda Boone
Author: Melissa Hamilton
Author: Ola Rudin
Author: Bon Appétit Test Kitchen
Author: Deborah Madison
Author: Steven L. Katz
It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
Author: Mario Batali
Author: Gabrielle Hamilton
Author: Lillian Chou
An easy Mexican Rice recipe
Author: Sara Moulton
Author: Lourdes Castro
Author: Diane Rossen Worthington
Author: Mario Batali
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark