The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra
Author: Julia Child
Author: Shirley Cheng
Author: Louisa Thomas Hargrave
Author: Jody Adams
Author: Dione Lucas
Author: Jody Adams
These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins...
Author: Ruth Van Waerebeek
Italian-food purists might balk at the combination of clams and Parm, but we swear it's delicious.
Author: Andrew Knowlton
Author: Alain Ducasse
Coconut cream is what gives this soup its velvety richness. Otherwise it'd just be green juice and noodles!
Author: Andy Baraghani
Author: B. Smith
Don't be tempted to disturb the gnocchi when browning-the hands-off approach is key to letting them develop a deep brown color on one side. This recipe...
Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.
Author: Zach Pollack
Author: James Villas
Author: Shea Gallante
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
How to make soft shell steamed clams, otherwise known as steamers, a specialty of New England. These steamed clams are fun to eat and taste delicious.
Author: Elise Bauer
Author: Kristin Donnelly
You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.
Author: Bon Appétit Test Kitchen
Author: James Beard
Author: Rocco DiSpirito
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble...
Author: Cal Peternell
Author: Ivy Manning