Replace the oven with the grill this Thanksgiving and follow our recipe to perfectly brine and barbecue your turkey.
Author: Traci Des Jardins
Author: Allen Susser
We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and...
How to make a quick and easy summer dessert.
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one...
Author: Melissa Roberts
This cobbler is wonderful after the chipotle-honey glazed pork (frankly, it's wonderful after anything).
Author: Dorie Greenspan
Author: David Rosengarten
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple...
Author: Soa Davies
Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat
Author: Lauren Schaefer
Author: Lynne Rossetto Kasper
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy...
Author: Maggie Ruggiero
Author: Georgia Downard
Author: Ruth Cousineau
Author: Kemp Minifie
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
Author: Daisy Martinez
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Hugh Fearnley-Whittingstall
Author: Mark Weatherbee
Author: Eileen M. Watson
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Author: Carla Rollins
Author: Karen Stocker
Author: Molly Stevens
Author: Ian Knauer
Author: Ellie Krieger
Author: Michele Scicolone
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking,...
Author: Marion Cunningham