When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this...
Author: Adina Steiman
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect...
Author: Tara O'Brady
Author: Melissa Roberts
Author: Ian Knauer
Author: Molly Stevens
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts-Matar
Author: John Besh
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you...
Author: Lisa Cheng Smith
Author: Lourdes Castro
Author: Susan Reid
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Author: Bon Appétit Test Kitchen
Author: Erika Lenkert
Author: Tracey Seaman
Author: Maggie Ruggiero
Author: Marla Share
Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Author: Sara Deseran
Author: Siglinda Scarpa
Author: Andrea Albin
Author: Amber Levinson
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Author: Moneeka Settles
This classic, creamy soup is brightened with fresh ginger.
Author: Rick Martinez
Author: Gil Marks
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party...
Author: Melissa Roberts
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Author: Victoria Granof
No need to worry about why this Dominican burger shares a name with the Argentinean sauce-nobody knows. Instead, just call it a chimi, grab a cold beer,...
Author: Andrea Albin
Feed a crowd with a baked casserole version of the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked...
Author: Rhoda Boone
Author: Peggy Markel