This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...
Author: Eben Freeman
Author: Shelley Wiseman
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Author: Claire Saffitz
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Author: Bon Appétit Test Kitchen
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
I grilled this on lemon slices onion slices and fresh herbs. Some of the herbs will burn discard them.
Author: Rita1652
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made...
Author: Anna Stockwell
Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.
Author: Sara Kate Gillingham
Author: Faith Durand
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve...
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Author: Anna Stockwell
Author: Jennifer Wickes
Author: Inez Holderness
This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto)...
Author: PanNan
Make and share this Flounder Fillets With Panko Bread Crumbs recipe from Food.com.
Author: Oolala
A recipe from the Comfort Food diet cookbook of Taste of Home. It was so yummy. My steaks were in the marinade maybe only 5 hours.
Author: Boomette
Author: Bon Appétit Test Kitchen
The butter is also delicious over scallops. Serve the dish with steamed rice.
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. These peels add...
Author: Gabrielle Carbone
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
Author: Nigella Lawson
The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers...
Author: Molly Baz
Author: Maria Budde
From Kimberly Tessmer, R.D., L.D. from a magazine which described this as: "a heart-healthy meal that tastes as good as it looks."
Author: Oolala
Author: Jacques Pépin
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular...
Author: Nancy Harmon Jenkins
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's...
Author: Athena Calderone
Author: Roslyn Dupler Fitch
Author: Gina Marie Miraglia Eriquez
Author: Ryan McGrale
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend...
Author: Alexis Watson
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman