This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
Author: Alison Roman
Author: Ursula Ferrigno
Author: Bon Appétit Test Kitchen
All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of assembly and cooking.
Author: Molly Baz
Author: Gordon Ramsey
Creamy puréed soups always benefit from having crunchy things sprinkled on top.
Author: Bon Appétit Test Kitchen
Author: Ross Dobson
Sweet and sour from the rhubarb and herbaceous from the fennel, this large-batch, pink, spring-party, gin cocktail is pure harmony.
Author: Dave Muller
Author: Renee Erickson
Author: Bon Appétit Test Kitchen
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Author: James Syhabout
Sliced onions and fennel, slowly cooked until lightly browned, tossed with Parmesan, lemon, and parsley.
Author: Elise Bauer
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Mitchell Davis
Author: Jody Adams
Porchetta-a traditional Italian stuffed pork roast-is delicious, but so laborious. This chicken has all the same garlicky, herby flavors-not to mention lots of crispy bacon bits-and it's optimized for...
Author: Andy Baraghani
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.
Author: Chris Morocco
Radiatori are small, crunched pieces of pasta that look like old- fashioned steam radiators. They'll stay firm in this quick meal, offering good texture against the soft meatballs.
Author: Bruce Weinstein
We tend to favor pickles that are bright with acid and low on sugar; anything labeled "half-sour" usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.
Author: Andy Baraghani
Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.
Author: Chris Morocco
Author: Mark Fuller
Author: Milos Athens
Author: Susan Spungen
Author: Nancy Oakes
Author: Dan Patterson
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Author: Renee Erickson
Give this grilled cheese a fennel flavor.