Author: Shelley Wiseman
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen
Author: Susan Herrmann Loomis
Author: Ruth Jacobson
Author: Bon Appétit Test Kitchen
Author: Jody Williams
Author: Bon Appétit Test Kitchen
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
Author: Gayle Gardner
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks...
Author: Ian Knauer
Author: Sara Perry
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly...
Author: Ian Knauer
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are...
Author: Georgia Downard
Author: Michele Scicolone
Author: Kim Bartel
Author: Pat Neely
Author: Molly Stevens
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...
Author: Stephen Gontram
Basic Crepes Recipe
On a cold winter day, this hearty soup is practically a meal in itself.
Author: Gina Marie Miraglia Eriquez
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored...
Author: Shelley Wiseman
Author: Lynne Rossetto Kasper
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Andrea Albin
Author: Rozanne Gold
Author: Kemp Minifie
Author: Lillian Chou
Author: Andrea Albin
Author: Suzanne Goin
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Author: Claire Saffitz
Author: Gina Marie Miraglia Eriquez