Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.
Author: Andrea Nguyen
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward...
Author: Chris Morocco
Author: Heidi Shinn
Author: Judy Harmon
Author: Dan Barber
This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and...
Author: Rhoda Boone
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to...
Author: Mary Klonowski
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Author: Bruce Aidells
Through the years I have tried to accumulate a collection of recipes that can be prepared very quickly but are still quite elegant. This is one of those...
Author: Normaone
Author: Bon Appétit Test Kitchen
Author: Melinda Anderson
If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a...
Author: Dawn Perry
Author: Zanne Stewart
Author: Paul Grimes
Author: Selma Brown Morrow
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a...
Author: Katherine Sacks
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Author: Anthony Bourdain
Make your own hot cocoa mix or hot chocolate mix to keep in the pantry with this easy recipe. All you have to do is add hot water when you want a cup!
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Author: Bon Appétit Test Kitchen
Make and share this Toffee Coated Peanuts recipe from Food.com.
Author: SweetsLady
An easy Collard Greens recipe