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: Rose Levy Beranbaum
Author: Jill Silverman Hough
Author: Bon Appétit Test Kitchen
Author: Janet Fletcher
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Author: Ian Knauer
Author: Lillian Chou
Author: Gina Marie Miraglia Eriquez
Author: Chris Morocco
Author: Jane Hornby
Author: Gina Marie Miraglia Eriquez
Author: Maria Helm Sinskey
Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.
Author: Chris Morocco
Author: Briana Holt
Author: Sarah Magid
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....
Author: Liz Neumark
Author: Amy Finley
Author: Lourdes Castro
Keep your rolling pin in the cupboard-you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping. The gorgeous peach-raspberry filling can also be...
Author: Rhoda Boone
Author: Molly Stevens
It might seem odd to describe something cold-ice cream-as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French...
Author: Andrea Albin
Author: Marie T. Mora
Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.
Author: Tracy Pollan
Author: Ian Knauer
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Author: Galit Stevens
Author: Chef Joshua McFadden
Author: Lauren Chattman
These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.
Author: Katherine Sacks