You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.
Author: Union Square Events
Author: Tori Ritchie
Author: Mary Frances Heck
Author: Jacques Pépin
Author: Madhur Jaffrey
Author: Micah Carr-Hill
Author: Joan Colton
Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.
Author: Tadashi Ono
To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free to use any of your favorite summer melons, including...
Author: David Kinch
Author: Sheila Lukins
Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.
Author: Lora Zarubin
Author: Jeanne Thiel Kelley
A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it's not just for looks; this brined and buttered bird is seasoned inside and out.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Kenna Jo Lambertsen
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
How to Make a Chocolate Raspberry Panini
Author: Rochelle Palermo
Author: Alice Medrich
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...
Author: Cecilia Hae-Jin Lee
Author: Gina Marie Miraglia Eriquez
Author: Shelley Wiseman
Author: Ian Knauer
Author: Lisa Ahier
Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. Peppery and piquant, this vinegar sauce is the preferred condiment of eastern North Carolina....
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Michael Symon