Author: Jeanne Kelley
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side...
Author: Bon Appétit Test Kitchen
Author: Katherine Grasso
Author: Shelley Berger
Author: Cara Brunetti Hillyard
Author: Kelsey Bunker
Author: Sarah Dickerman
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a...
Author: Patrick Corrigan
Author: Kathleen Hulsy
Author: Bon Appétit Test Kitchen
This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.
Author: Molly Baz
Author: Abigail Johnson Dodge
A quick and easy Shrimp Cakes recipe with Chili-Lime Cream Sauce.
Author: Donna Knowlton
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen
Use leftover poached or baked salmon. Canned red salmon that has been drained, skinned and boned also does the trick.
Author: Judy Harmon
Author: Bonnie Wilkens Metully
Author: Tracey Chrenko
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring...
Author: Gina Marie Miraglia Eriquez
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork...
Author: Jeanne Kelley
Serve as a side dish with enchiladas. Mexican Black Beans can be topped with grated Monterey Jack cheese, then covered to melt.
Author: Jean Thiel Kelley
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The...
Author: Claire Saffitz
Author: Alison Roman