Author: Paula Wolfert
Author: Dorie Greenspan
Author: Melissa Clark
Author: Sharon Lebewohl
Author: Jamie Deen
You don't need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Author: Harneet Baweja
Author: Robb Walsh
Author: Christian Thornton
Author: Andrea Albin
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Author: Anita L. S. Eberhardt
Author: Bon Appétit Test Kitchen
Author: Mark Bittman
This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.
Author: Heidi Swanson
Author: Jill Silverman Hough
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
Author: Maggie Ruggiero
Author: Farid Zadi
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Serve these wings with the hot-and-sour coleslaw.
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Author: Chris Morocco
Author: Vikas Khanna
Author: Joy Smith
Author: Sarah Patterson Scott
Author: Allison Vines-Rushing
Author: Joseph Gomes
Author: Bon Appétit Test Kitchen
Author: Selma Brown Morrow
Author: Laxmi M. Hiremath