Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey...
Author: Ann Redding
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually...
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Bruce Aidells
The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then...
Author: Susan Spungen
Author: Bon Appétit Test Kitchen
Author: B. Smith
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted...
Author: Mike Davis
Author: Claudia Roden
Author: Reed Hearon
An easy baked chicken dinner made with curry powder and yogurt.
Author: Molly Baz
Author: Susan Springob
Author: Molly Stevens
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe...
Author: Bruce Aidells
Author: Michelle Tam
Author: Michael Dunn
Author: Jessica Strand
Author: Gina Marie Miraglia Eriquez
Author: Ian Knauer
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Author: Aaron Crowder
Author: Melissa Roberts
Author: Lesley Porcelli
Author: Janis Gavin