Buffalo wings, all grown up.
Author: Lora Zarubin
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Author: Jadine Sayer
Author: Bon Appétit Test Kitchen
Author: Rick Rodgers
Author: Jessica Harlan
In this recipe, a creamy parsnip purée stands in for a traditional béchamel.
Author: Rozanne Gold
Author: Ira Freehof
It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.
Author: Todd English
Author: Bon Appétit Test Kitchen
Author: John Currence
Author: Kathleen Hulsy
Author: Melissa Hamilton
Author: Melissa Roberts
Author: Ian Knauer
Author: Diane Morgan
Author: Rozanne Gold
Author: Bon Appétit Test Kitchen
Buffalo chicken has done the whole pizza thing, and now it's conquering the burger scene with this ultimate recipe.
Author: Ron Silver
Author: Duane Sorenson
Author: Edward Lee
We swapped the red sauce for crisp lettuce tossed in a bracing dressing-and we're into it.
Author: Jenny Rosenstrach
Author: Chris Schlesinger
Author: Bon Appétit Test Kitchen
Author: Oliver Strand
Author: Jamie Shannon