This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy...
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use...
Author: Andy Baraghani
Author: Oliver Strand
Author: Jamie Purviance
Author: Bon Appétit Test Kitchen
Author: Bruce Weinstein
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Author: Carla Lalli Music
Author: Josie Le Balch
Author: Bon Appétit Test Kitchen
Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic...
Author: Ann Redding
The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese...
Author: Kathy Cary
A spicy kick to a delicious and easy baked chicken recipe. Any mustard works, but we love one available at health food stores that has apple cider vinegar...
Author: Alejandro Junger
Author: Frederik de Pue
Author: Rick Rodgers
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Author: Rick Martinez
Author: Molly Stevens
Author: Elisa Mazzaferro-Rosenberg
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture...
Author: Andy Baraghani
Author: Josie Le Balch
Author: Maggie Ruggiero