Author: Paul Grimes
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.
Author: Claire Saffitz
Author: Adeena Sussman
Author: Bon Appétit Test Kitchen
A scattering of fresh radishes and scallion greens keeps this simple Italian sausage Instant Pot dinner feeling fresh and springy.
Author: Anna Stockwell
Author: Gabrielle Hamilton
Author: Diane Kochilas
Author: Naren Young
Author: Ivy Manning
Author: Lewis Rossman
Author: James Beard
Author: Shelley Wiseman
Author: Kris Wessel
Author: James Beard
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
Author: Alfia Muzio
Author: Melissa Roberts
Author: Paul Grimes
Author: Sandi Nelson
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
Author: Jean Thiel Kelley
Author: Ming Tsai
Author: Alan Herman
Author: Miriyam Glazer
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder