A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.
Author: Carla Lalli Music
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Kevin West
Author: Susie Fishbein
This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a jammy texture that's halfway between hard and soft,...
Author: Anna Stockwell
Author: Gabrielle Hamilton
If you love beef tartare but don't love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly alternative that can take the spicy crunch...
Author: Anna Stockwell
Author: Andrew Chase
Author: Bon Appétit Test Kitchen
Author: Kerri Conan
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
A one-pot evening meal with minimum fuss and maximum taste.
Author: Alice Liveing
Author: Bon Appétit Test Kitchen
Author: Melissa Hamilton
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.
Author: Meherwan Irani
Author: Paul Grimes
Author: Marcus Samuelsson
Author: Amelia Saltsman
A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure.
Author: Rhoda Boone