This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Priscila Satkoff
Author: Fuchsia Dunlop
Author: Melissa Roberts
Author: Ursula Ferrigno
You'll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens,...
Author: Christina Chaey
Author: Suzanne Goin
Author: Lidia Bastianich
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender,...
Author: Maggie Ruggiero
Author: Diane Rossen Worthington
Author: Mark Bliss
Author: Diane Morgan
A whole chicken, poached in a ginger and anise-scented soy broth, is a popular dish served at Chinese New Year celebrations.
Author: Kei Lum Chan
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
Author: Daniel Boulud
Author: Traci Des Jardins