Author: Molly Stevens
Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy...
Author: Kat Boytsova
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the...
Author: Molly Baz
Author: Paul Grimes
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and...
Author: Charles Phan
Author: Michael Mina
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
You can totally eat this simple quiche on its own (the crème fraîche and chives keep it from being boring). But things really start to get interesting...
Author: Tara O'Brady
Author: Andrea Albin
If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor...
Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.
Author: Chris Morocco
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create...
Author: Claire Saffitz
An easy Pan-Seared Filet Mignon recipe. Add french fries, glazed carrots, and a salad of romaine wedges with blue cheese dressing. End with cheesecake...
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those...
Author: Jill Silverman Hough
Author: Ian Knauer
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
Pounding bone-in pork chops thin means they cook faster for this hearty one-pan dinner.
Braising bone-in chicken in your dish helps build flavor and sauce depth.
Author: Brad Leone
An unbeatable basic dressing that's equally delicious on a rice bowl, a pile of wings, or a crunchy carrot salad.
Author: Andrew Knowlton