Author: Sisi Carroll
Author: Lillian Chou
Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel....
Author: Olia Hercules
Author: Ian Knauer
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.
Author: Mindy Fox
I love scallops! Serve these as a nice first course or a light main dish. The cook time does not take into account that some things can be done simultaneously.
Author: Normaone
Author: Bon Appétit Test Kitchen
Kombu comes packaged in dried lengths that are most easily cut with scissors. Dashi (Japanese Sea Stock) Active time: 5 min Start to finish: 10 min
Author: Alison Roman
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
Author: Midge Russell
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.
Author: Lukas Volger
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Author: Sheila Lukins
Author: Jerry Traunfeld
Author: Sisi Carroll
Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.
Author: Bon Appétit Test Kitchen