Author: Bon Appétit Test Kitchen
Author: Eric Ripert
Chiffon cake has all the fluffy texture of angel food cake, with a touch of extra richness. This cake recipe is made with tahini and sesame seeds for crunch.
Author: Jennifer Yee
Author: Ed Behr
Author: Annie Somerville
Author: Carla Snyder
Author: Melissa Roberts
Poaching chicken in a ginger-scallion broth not only flavors the meat, it leaves you with flavorful stock and rendered fat for crisping up fluffy white rice.
Author: Carla Lalli Music
Author: Jessica Strand
Author: Ruth Cousineau
Author: Maguy Le Coze
When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn...
Author: Anna Stockwell
Author: Cathy Whims
Meet the easiest way to poach eggs-just drop 'em right into a sous vide water bath. The texture is different than your standard poached egg; it's creamy and custardy throughout both the yolk and white....
Author: Tyler Kord
Author: Roberto Santibañez
A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.
Author: Lillian Chou
Author: Melissa Roberts
Author: Suzanne Tracht
Author: Sara Kate Gillingham-Ryan
The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
Author: Paul Grimes
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Sean Brock
Author: Lillian Chou