Author: Bon Appétit Test Kitchen
Author: Oliver Strand
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: Blair Box
Author: Jamie Purviance
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: Bon Appétit Test Kitchen
Author: Bruce Weinstein
Author: Josie Le Balch
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
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: Bon Appétit Test Kitchen
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
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
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: Frederik de Pue
Author: Rick Rodgers
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: Molly Stevens
Author: Rick Martinez
Author: Miriyam Glazer
Author: Elisa Mazzaferro-Rosenberg