The longer you marinate the chicken and potatoes, the more intense the flavor. But we have found that even after only 30 minutes of marinating, the dish...
Author: Tracy Pollan
This tart combines wild mushrooms in a DIY tart crust.
Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish...
Author: Joseph Gogolinski
Author: Lucy Carney
Author: Greg Patent
Author: Buffalo Mountain Lodge
Author: Harley Pasternak, M.Sc.
This is perfect with mashed potatoes. What to drink: Terra dei Re 2003 "Vultur" Aglianico del Vulture from Italy ($20), with aromas of spice, as well as...
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck...
Author: Lillian Chou
Author: Annie Somerville
Author: Andrea Reusing
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: Chris Schlesinger
Author: Shelley Wiseman
Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner...
Author: Editors of Garden & Gun
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the...
Author: David Tamarkin
Author: Bon Appétit Test Kitchen
Author: Julian Marucci
Author: Alex Jamieson
Author: Lillian Chou
This versatile dashi has earthiness, depth, and is full of glutamates from shiitake mushrooms, dashima seaweed, and dried anchovies.
Author: Hooni Kim
Creamy and comforting, with a hit of chilli and lots of lovely herbs to liven it up, this pasta dish is super-satisfying. Cauliflower is a great source...
Author: Jamie Oliver
Author: Janet McCrane
Author: Ryan Scott
Author: Bon Appétit Test Kitchen
The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more. And the best...
Author: Katherine Sacks
Author: Jason Corrigan
Author: Graham Elliot
Author: Emily Connor
An easy Chanterelles with Shallots recipe
Author: Kristin H. R. Small
Author: Diane Morgan
Author: Melissa Hamilton