You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.
Author: Bon Appétit Test Kitchen
Author: Todd English
Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors...
Author: Alexandra Shytsman
Author: Nancy Oakes
Author: Ian Knauer
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: Peter Reinhart
Author: Elizabeth Belkind
Author: Ashley Christensen
These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese.
Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.
Author: Art Smith
Though we can appreciate the beauty of a panna cotta that's been turned out of its mold, the light-as-air texture of these, just set enough to melt in...
Author: Maggie Ruggiero
Author: Maggie Ruggiero
A festive margarita variation with muddled fresh blackberries, thyme, and sparkling wine.
Author: Ryan Magarian
_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result,...
Author: Wolfgang Puck
Author: Melissa Potter
Author: Stephen A. McLeod
Author: Patricia Wells
Author: Gerry Hayden
Author: Geraldine Ferraro
Author: Melissa Clark
Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish...
Author: McKel Hill
Author: Paul Grimes
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au...
Author: Ludo Lefebvre
Author: Molly Wizenberg
Author: Bruce Aidells