Author: Marge Perry
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: Ian Knauer
Author: Joseph W. DiPerri
Author: Nadine Helen Conly
Author: Bon Appétit Test Kitchen
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: Zakary Pelaccio
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before...
Author: Ian Knauer
Author: Darina Allen
These udon noodles with chicken and scallions come together in under 30 minutes.
Author: Lillian Chou
Author: Rocco DiSpirito
I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)!...
Author: Lisa Leake
Author: Beth Elon
Author: Ellie Krieger
Author: Melissa Roberts
Author: Leigh Vickery
Author: Lewis Rossman
Author: Eleanor Topp
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
Author: Josie Le Balch
Author: Patrick Hoogerhyde
Author: Calvin Harris
Author: Bruce Cost
Author: Bon Appétit Test Kitchen
Author: Victoria Granof