Author: Sheila Lukins
Author: Rick Tramonto
(Vietnamese Lime Sauce) This recipe is used to prepared Grilled Lemongrass Beef and Noodle Salad. Can be prepared in 45 minutes or less.
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.
Author: Anya Hoffman
Author: Terry Conlan
Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and sweet flavours is amazing. Share them with your...
Author: Guy Turland
If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.
Author: Gina Marie Miraglia Eriquez
How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep-butter. Browned,...
Author: Kat Boytsova
Author: Peng Changgui
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Author: Andy Baraghani
Author: Ric Andersen
Author: James Boyce
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
There's no need to reduce your cream or pre-cook the kale for this aromatic casserole; everything cooks together in cheesy, creamy harmony. Leaving the potatoes unpeeled bumps up nutrients and cuts the...
Author: Mindy Fox
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Author: Andrew Tarlow
Author: Lucy Danziger
Author: Mark Bittman
Author: Deborah Schneider
Author: Andreas Viestad
Author: John Rivera Sedlar
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
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
Author: Bruce Aidells
Author: Terry Conlan
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
If you can't find head-on shrimp, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound.
Author: Claire Saffitz