Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Author: Gail Conde
Author: Bon Appétit Test Kitchen
Author: Elena Faita-Venditelli
Author: Susan Spungen
This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish, that's perfectly balanced out by a squeeze of lemon juice added at the end
Author: Anna Stockwell
Author: Julia Turshen
Author: Bon Appétit Test Kitchen
Author: Pat Neely
Author: Lois Pascal
Author: Molly Stevens
Author: Kemp Minifie
Author: Joanne Lopez-Cepero
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Author: Jacqueline Chio-Lauri
Author: Selma Brown Morrow
Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.
Author: Quinn Hatfield
Author: Alfred Portale
Author: Melissa Clark
Author: Suzanne Goin
Author: Susan Herrmann Loomis
Author: Jean Anderson
I set out to create my own version of baked beans. This variation is deeply savory, with anchovies, bacon, and a brown butter-tomato sauce anchoring the flavor.
Author: Cortney Burns
Author: Gina Marie Miraglia Eriquez
Author: Jeanne Kelley
This lobster curry is doubly rich from the coconut milk and the deep red curry, but the pineapple keeps it from being too heavy and gives a beautiful freshness to the dish.
Author: Curtis Stone
Author: Karen Adler
Author: Colin Cowie