Author: Molly Stevens
Author: Paul Grimes
Author: Amy Finley
Author: Victoria Granof
Author: Marlena Spieler
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next...
Author: Maangchi
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Fran Gallagher Ripsom
Author: Ming Tsai
Author: Ian Knauer
Author: Bruce Cost
Author: Bon Appétit Test Kitchen
The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then...
Author: Susan Spungen
Author: Marilyn Tausend
Author: Donatella Arpaia
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a...
Author: Kathryn Matthews
People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans. Golden slices of potatoes...
Author: Shadi HasanzadeNemati
A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp...
Author: Molly Baz
Tarragon syrup gives this simple but stunning orange and tangerine salad extra personality.
Author: Paula Disbrowe
Author: Bev Heinecke
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
Author: Michael Psilakis
Author: Lesley Porcelli
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish...
Author: Jacqueline Chio-Lauri
Author: Maria Helm Sinskey
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with...
Author: Cecilia Hae-Jin Lee
Author: Suzanne Goin
Author: Ian Knauer
Author: Bobby Flay
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate...
Author: David Lebovitz
Author: Roy Finamore
Author: Deborah Madison
Author: B. Smith
Easy Cranberry Sauce