Of all the rums we tried for this recipe, we liked Myers's best. But Oronoco, a new white rum from Brazil, also made a beautifully balanced drink.
Author: Christine Hanna
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green...
Author: Rhoda Boone
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side...
Author: Bon Appétit Test Kitchen
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Author: Kelsey Bunker
Author: Victoria Granof
Author: Ina Garten
Author: Bruce Cost
Author: Maggie Ruggiero
This simple dinner is classic comfort food: boiled cabbage leaves stuffed with a hearty meat and rice filling.
A quick and easy recipe for Red-Wine-Braised Duck Legs
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some...
Author: Megan Scott
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen
"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman...
Author: Kathleen Hulsy
Author: Diane Rossen Worthington
This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great...
Author: Victoria Granof
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Author: Gina Marie Miraglia Eriquez
On a cold winter day, this hearty soup is practically a meal in itself.
Whether you call this dish a chili or hearty chicken and bean stew, it's definitely a winner. The first time I made it for my kids, they asked me so many...
Author: Lisa Leake
Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the...
Author: Bonnie Wilkens Metully
Author: Wolfgang Puck