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: Priscila Satkoff
Author: Jeanne Thiel Kelley
Author: Diane Morgan
Author: Fuchsia Dunlop
Author: Bon Appétit Test Kitchen
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
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: Ursula Ferrigno
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
Author: Melissa Roberts
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Lidia Bastianich
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: Suzanne Goin
Author: Mark Bliss
Author: Daniel Boulud
Author: Melissa Roberts
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.