Author: Jeqanne Thiel Kelley
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Author: Paul Grimes
Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish family ancestry. I wanted to make this a new family...
Author: McKel Hill
Author: John Torode
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Author: Molly Baz
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Author: Rochelle Palermo
A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure.
Author: Rhoda Boone
Author: Andreas Viestad
Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out.
Author: Alexandra Shytsman
Author: Jerry Traunfeld
Author: Ashley Christensen
Author: James Beard
Author: David Drake
Author: Jean Robert de Cavel
Author: Bruce Aidells
Author: Cathal Armstrong
Author: Lana Sills
Author: Tyler Florence
You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.
Author: Bon Appétit Test Kitchen
It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.
Author: Andy Baraghani
Author: Octavio Becerra
Author: Diana Yen