Author: Terrie Achacoso
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little...
Author: Katy Sparks
Author: Gina Marie Miraglia Eriquez
Author: Jennifer Iserloh
Author: Catherine McCord
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Claudia Fleming
Author: Irma S. Rombauer
Author: Bruce Aidells
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since...
Author: Abra Berens
Active time: 15 min Start to finish: 35 min
Author: Hugh Fearnley-Whittingstall
Author: Paul Gayler
Author: Gertrude Burnom
Author: Laura B. Russell
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty...
Author: John Besh
If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control...
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: David Kamen
Author: Maria Helm Sinskey
Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make...
Author: Eli Gorelick
Author: Bon Appétit Test Kitchen
Author: Melissa Clark
Author: Barbara Kafka
Author: Eloise Davison
Author: Sara Forte
Author: Meryl Rothstein
Author: Susan Herrmann Loomis
For adobo that's sweet, salty, tangy, garlicky, and ready in a fraction of the time, don't peel and slice each garlic clove: Just cut open a whole head...
Author: Claire Saffitz
Author: Mark Miller