Author: Erika Lenkert
An easy Potato, Carrot and Parsnip Soup recipe
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly...
Author: Suzanne Tracht
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Author: Mary Klonowski
Executive food editor Kemp Minifie brought the idea for this restorative pasta from her own home. Everyone in the test kitchen loved the briny intensity...
Author: Shelley Wiseman
Author: Molly Stevens
Author: Tracey Seaman
Author: Katherine Burk
Author: Jean Thiel Kelley
Author: Bon Appétit Test Kitchen
Active time: 45 min Start to finish: 45 min
This Pan-Browned Brussels Sprouts recipe can be prepared in 45 minutes or less.
Author: John Dombek
Author: Michael Mina
Author: Joyce Goldstein
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture...
Author: Marion Cunningham
Author: Sisi Carroll
Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.
Author: Norma Shirley
Author: Sal Passalacqua