Author: Terrie Achacoso
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little...
Author: Katy Sparks
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Claire Saffitz
Author: Claudia Fleming
Author: Jennifer Iserloh
Author: Bruce Aidells
Author: Gertrude Burnom
Author: Hugh Fearnley-Whittingstall
Author: Paul Gayler
Author: Laura B. Russell
Active time: 15 min Start to finish: 35 min
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since...
Author: Abra Berens
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty...
Author: John Besh
Author: Irma S. Rombauer
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: David Kamen
Author: Melissa Clark
Author: Sara Forte
Author: Bon Appétit Test Kitchen
Author: Barbara Kafka
If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control...
Author: Susan Herrmann Loomis
Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make...
Author: Eli Gorelick
Author: Maria Helm Sinskey
Because pork is rather rich, I like to add a touch of hoisin sauce-the pork can stand up to it. The malt vinegar balances out the flavors, cutting through...
Author: Kylie Kwong
Author: Meryl Rothstein
Author: Rick Tramonto
Author: Eloise Davison