Author: Ruth Cousineau
Author: Tori Ritchie
Author: Alice Medrich
Author: Esther Sung
Author: Cathal Armstrong
Author: Diane Morgan
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
Author: Chris Morocco
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very...
Author: David Tamarkin
Author: Dianne Rossmando
Author: Mark Bittman
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Author: Abigail Johnson Dodge
Author: Jodi Liano
The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too...
Author: Matt Lewis
Author: Gesine Bullock-Prado
Author: Dede Wilson
Author: John Besh
Author: Bon Appétit Test Kitchen
A holiday cookie exchange favorite! Peanut butter cookies topped with a chocolate candy piece are always a hit.
Author: Land O'Lakes
Author: Eric Ripert
Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Author: Chris Morocco
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly...
Author: Anna Stockwell
Author: Dianne Rossmando
Author: Jamie Purviance
Author: Deborah Madison
Boil the potatoes before you head out camping (or to your backyard!). They'll get a quick char on the grill to crisp the skins and warm back up, priming...
Author: Brad Leone
Shape this chocolate butter cookie dough into a variety of shapes.
Author: Land O'Lakes
Author: Nick Malgieri
Author: Gina Marie Miraglia Eriquez
South Indians don't use ghee, or clarified butter, in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful...
Author: Maya Kaimal
Tomato brown butter is the deeply savory-and slightly sweet-result of swirling fresh, raw tomato purée into fragrant brown butter. Drizzle it over roasted...
Author: Cortney Burns
Author: Abigail Johnson Dodge
Author: Megan O. Steintrager
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
Author: Kemp Minifie
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author: Andy Baraghani
Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs...
Author: Karen DeMasco
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Author: Andrea Albin
Author: Alice Medrich
Good gravy starts with good stock. Make your own rich stock a few days prior.
Author: Bon Appétit Test Kitchen
Long wooden spatulas called dablas are traditionally used to turn and break up the roti into soft folds-this is why it's called Buss Up Shut (Burst Up...
Author: Ramin Ganeshram
If you haven't tried eggplant with butter before, this will be a revelation. It is delicious and silky and makes for the best starter or sharing dish....
Author: Olia Hercules
An overnight freeze solidifies classic brownie batter (in this case, one of the all-time greats: Alice Medrich's best cocoa brownies) into something entirely...
Author: Sarah Jampel