Author: Jocelyne Roux
Here's the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It's hands-off, and the parcels can...
Author: Jennifer Parisi
Author: Alice Waters
Author: Debra Creed-Broeker
Author: Mayim Bialik
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: Matthew Mead
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Melissa Roberts
Author: Dorie Greenspan
Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.
Author: Melissa Clark
Author: Rick Tramonto
Author: Samuel Chamberlain
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice...
Author: Angela Dimayuga
Author: Marge Perry
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off...
Author: Anna Stockwell
Author: Deborah Madison
Author: Sara Foster
Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.
Author: Liza Schoenfein