Author: Adel Chagar
Author: Kay Chun
Give this grilled cheese a fennel flavor.
Author: Rick Tramonto
Author: Giada De Laurentis
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed...
Author: James Syhabout
Author: Bon Appétit Test Kitchen
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables...
Author: Nguyen Tran
Author: Raquel Carena
Author: Gina Marie Miraglia Eriquez
Author: Jill Silverman Hough
Author: Bobby Flay
If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani
Author: Jamie Geller
Hold off on the holly sprigs. The only centerpiece your table needs is a showstopping crown roast of pork that's fit for a queen-and a crowd. Once you've...
Author: Claire Saffitz
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Author: Molly Baz
Author: Deborah Madison
Author: Bon Appétit Test Kitchen
Roasting the onions and shallots takes this dip way out of the box.
Author: Bon Appétit Test Kitchen
Author: Lora Zarubin
If you opt for canned instead of dried beans in this recipe, they won't be quite as creamy, but you'll save yourself some time.
Author: Sarah Kirnon
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
This sweet-and-sour glaze will work on other proteins like chicken, steaks, or ribs.
Author: Andy Baraghani
Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots.
Author: Bon Appétit Test Kitchen