We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and...
Author: Bill Granger
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan
Author: Shelley Wiseman
Author: Suzanne Goin
Author: Faith Durand
Author: Engin Akin
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or...
Author: Anna Stockwell
Author: Molly Stevens
This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or...
Author: David Tamarkin
Author: Joe Gannon
The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff...
Author: Rozanne Gold
Author: Serena Bass
Author: Frank Randazzo
Author: Michael Taus
Author: Ian Knauer
Author: Joe Bonaparte
Author: Bon Appétit Test Kitchen
Author: Sheryl Hurd-House