Author: John Rivera Sedlar
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will...
Author: Chris Morocco
Author: Marsha Klein
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Author: Anastasia St. Amand
Author: Dr. Mao Shing Ni
Author: Steve Johnson
The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or...
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Author: Ludo Lefebvre
Author: Sam Hazen
Author: Einat Admony
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't...
Author: Cat Cora
Author: Tori Ritchie
Can be prepared in 45 minutes or less.
Author: Elizabeth Shepard
A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.
Author: Bon Appétit Test Kitchen
Author: Chad S. Luethje
Author: David Chang



