A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.
Author: Lillian Chou
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
Author: Eric Ripert
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Author: Sean Brock
Author: Ed Behr
Author: Carla Snyder
Author: Michael Kornick
Author: Faith Heller Willinger
With Canal House's new kind of crispy poached eggs, a crunchy crust gives way to the tender egg inside-and the crumbs soak up the velvety yolk.
Author: Christopher Hirsheimer
Author: Melissa Roberts
Author: Lidia Bastianich
Author: David Tanis
Author: Rozanne Gold
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Katy Sparks
Author: Mark Peel
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Jimmy Shaw
Author: Walter Manzke