Author: Catherine McCord
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Author: Andrea Aliseda
Author: Corinne Trang
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
Author: Stephanie Clarke
Author: Anna Stockwell
Author: Ian Knauer
Author: Jeanne Kelley
Author: Bon Appétit Test Kitchen
Author: James Oseland
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually...
Author: Bon Appétit Test Kitchen
Author: B. Smith
Author: Alexis Touchet
Cooking a large piece of salmon fillet couldnt be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze...
Author: Lillian Chou
Author: Dave Lieberman
Author: Steven Raichlen
Author: Gil Marks
Author: Joyce Goldstein
Author: Nigella Lawson
Author: Ian Knauer
Author: Tom Valenti
Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the...
Author: Aaron Crowder
Author: Marge Perry
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate,...
Author: Nancy Harmon Jenkins