Author: Kevin Fisher
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Author: Lauren Salkeld
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
Author: Kay Chun
Author: Bon Appétit Test Kitchen
Author: Ellie Krieger
Author: Beth Elon
Author: Donatella Arpaia
The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The...
Author: Michele Urvater
Author: Kahlil Arnold
Author: Michael Anthony
Author: Kay Rentschler
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and...
Author: Jenny Rosenstrach
Author: Bon Appétit Test Kitchen
Author: Patrice Keller Kononchek
Author: Claire Saffitz
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Author: Paul Grimes
Author: Abigail Johnson Dodge
Author: Ruth Cousineau
Author: Romney Steele
Author: Darina Allen
Author: Carolyn Beth Weil
Author: Melissa Roberts
Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or...
Author: Drew Ramsey, M.D.
A classic Oatmeal Cookies recipe
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Author: Ian Knauer