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.
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
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...
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
Author: Julian Marucci
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: 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