Author: John Rivera Sedlar
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Author: Brad Leone
Author: Marsha Klein
Author: Dr. Mao Shing Ni
Author: Anastasia St. Amand
The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or...
Author: Steve Johnson
Author: Sam Hazen
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Author: Ludo Lefebvre
Author: Einat Admony
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't...
Author: Elizabeth Shepard
Author: Cat Cora
A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.
Author: Bon Appétit Test Kitchen
Can be prepared in 45 minutes or less.
Author: Tori Ritchie
Author: David Chang
Author: Chad S. Luethje



