Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.
Author: Bon Appétit Test Kitchen
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans,...
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Ruth Cousineau
Author: Michael Chiarello
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: James Peterson
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful...
Author: Traci Des Jardins
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's...
Author: Louise Pickerel
Author: Rick Bayless
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries,...
Author: Tara O'Brady
Author: Harumi Kurihara
Author: Diane Rossen Worthington
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you...
Author: Joan Nathan
Author: Roberto Santibañez
Author: Maria Helm Sinskey
Author: Marcus Samuelsson
Author: Dorie Greenspan
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
Author: Cesare Casella
Author: Bon Appétit Test Kitchen
Author: Lourdes Castro
Author: Julie Sahni
Author: Anne Stiles Quatrano
Author: Hilary Shevlin Karmilowicz
Author: Rick Tramonto