Author: Bon Appétit Test Kitchen
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Author: Bon Appétit Test Kitchen
Author: Molly O'Neill
Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring...
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Author: Maria Helm Sinskey
Author: Steven Raichlen
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Alan Wong
How to make homemade Grandma-style pizza, with recipes for the tomato sauce, pizza dough, and the rectangular-shaped pie itself.
Author: Alfia Muzio
Author: Rick Browne
Author: Molly Stevens
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.
Author: Tara O'Brady
Author: Engin Akin
Author: Jenna Clemens
Author: Mary O'Callaghan
Author: Molly Stevens
Author: Molly Stevens
Author: Lillian Chou
Author: Roberto Santibañez
Author: Melissa Roberts
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
Author: Steven Raichlen
Author: Suzanne Goin
Author: Roberto Santibañez
Author: Ed Kenny
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
Author: Gina Homolka