Author: Jeanne Thiel Kelley
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
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: 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.
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
If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.
Author: Jenny Rosenstrach