Author: Bon Appétit Test Kitchen
Author: David Drake
Author: Sarma Melngailis
Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.
Author: Andy Baraghani
The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve...
Author: Mark Bittman
Author: Anna Boiardi
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
Author: Ashley Christensen
Author: Sara Foster
Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta...
Author: Nate Appleman
Author: Ivy Manning
Author: Amelia Saltsman
Author: Maggie Ruggiero
Put this garlic-rosemary pork roast on your Holiday table, right next to-or instead of-the turkey.
Author: Rick Martinez
Author: Cal Peternell, Chez Panisse Restaurant and Café
This festive Thanksgiving cocktail balances bittersweet Campari with unsweetened 100% cranberry juice. This drink's tartness and bitterness awakens the...
Author: Christian Suzuki-Orellana
Author: Tori Ritchie
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising...
Author: Union Square Events
Author: Roxanne Russell
Author: Adeena Sussman
I have always thought that aguas frescas were born out of resourcefulness. If you only have one melon to juice but there are ten people coming over for...
Author: Enrique Olvera
Ask your butcher for quick-cooking lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.
Author: Donna Hay
Author: Georgia Downard
Author: Alex Palermo
Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.
Author: Chris Morocco
Author: Alison Roman