Author: Ian Knauer
Author: Molly Stevens
Author: Maggie Ruggiero
Author: Ruth Cousineau
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a...
Author: Patrick Corrigan
Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a...
Author: Wolfgang Puck
Author: Ina Garten
Author: Kelsey Bunker
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great...
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side...
Author: Bon Appétit Test Kitchen
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork...
Author: Jeanne Kelley
Author: David Waltuck
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget - and then enjoy.
Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed...
Author: Ellen Ecker Ogden
Author: Joyce Goldstein
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which...
Author: Katy Hees
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank...
"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman...
Author: Rick Bayless
Author: Tom Colicchio
Author: Diane Rossen Worthington
In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until...
Author: Nagi | RecipeTin Eats
An easy to make Herb-Roasted Chicken Breasts recipe
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in...
Author: Ian Knauer
Author: Molly Stevens
Author: Gemma Sanita Sciabica