All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of assembly and cooking.
Author: Molly Baz
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Author: Renee Erickson
Author: Anna Thomas
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during...
Author: Alison Roman
There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry,...
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Sliced onions and fennel, slowly cooked until lightly browned, tossed with Parmesan, lemon, and parsley.
Author: Elise Bauer
Author: Sheila Lukins
Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems....
Author: Josh Walker
Author: Tim Mondavi
Author: Gina Marie Miraglia Eriquez
Author: Mary Tripoli
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.
Author: Chris Morocco
Author: Paul Grimes
Author: Joanne Weir
Radiatori are small, crunched pieces of pasta that look like old- fashioned steam radiators. They'll stay firm in this quick meal, offering good texture...
Author: Bruce Weinstein
Author: Mitchell Davis
Author: Charles Clark
Author: Jody Adams
Author: Gerardo Gonzalez
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Author: Claire Saffitz
Author: Sara Foster