Author: Lillian Chou
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Myron Mixon
This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright...
Author: Anna Stockwell
Author: Kay Chun
Author: Bon Appétit Test Kitchen
Author: Marlena Spieler
The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chiles...
Author: Madhur Jaffrey
Author: Jenny Rosenstrach
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage,...
Author: Bon Appétit Test Kitchen
Author: Frank Brigtsen
Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored...
Author: James Peterson
Author: Anne Stiles Quatrano
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with...
Author: Jocelyn Jackson
Author: Aviva Goldfarb
Author: Katy Sparks
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly...
Author: Hetty McKinnon
Author: Darina Allen
Author: Doris Murphy
Author: Molly Wizenberg
Author: Andrea Albin
Author: Rick Browne
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit....
Author: Alejandro Junger
Author: Rhoda Boone