Author: Molly Stevens
Author: Tom Douglas
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and...
Author: Andy Baraghani
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Author: Andy Baraghani
Author: Mary Sue Milliken
Author: Christian Etchebest
Author: Alison Roman
Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.
Author: Chris Morocco
Author: Frederik de Pue
Author: Bon Appétit Test Kitchen
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Author: Claire Saffitz
Author: Elisa Mazzaferro-Rosenberg
This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Author: Ori Menashe
Author: Mary Tripoli
Arugula is one of those rare salad greens we can also get down with hot, like when it's tossed with pasta, piled on top of pizza, or scattered into stew.
Author: Anna Stockwell
Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.
Author: Andy Baraghani
Author: Carolyn Clark
Author: Blair Box
Author: Ross Dobson
Author: Josie Le Balch
How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
Author: Alison Roman
Author: Giada De Laurentiis
Author: Rick Tramonto