Author: Suzanne Goin
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: Josie Le Balch
This sheet-pan sausage dinner is here for you when doing a pile of dishes isn't on your to-do list.
Author: Claire Saffitz
Author: Nancy Oakes
The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least...
Author: Chris Morocco
Author: Miriyam Glazer
Author: Jamie Purviance
Author: Frederik de Pue
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
Author: Bon Appétit Test Kitchen
Author: Ludovic LeFebvre
Author: Fran McCullough
Author: Andrea Albin
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with...
Author: Ruth Cousineau
Author: Carolyn Clark
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Author: Donna Hay
Author: Rick Rodgers
Author: Mary Sue Milliken
Author: Adam Sappington
Fennel bulbs braised until tender in anise liqueur and stock, then garnished with fennel fronds and orange zest.
Author: Elise Bauer
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that...
Author: Tyler Kord
Author: Maria Speck
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add...
Author: Andy Baraghani
This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that's ideal for serving with seafood or light...
Author: Maggie Hoffman
Author: Rick Martinez
Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.
Author: Claire Saffitz
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half...
Author: Alison Roman
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Author: Renee Erickson
Author: Josie Le Balch
All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of assembly and cooking.
Author: Molly Baz
Author: Bon Appétit Test Kitchen