Author: Ian Knauer
Author: Ivy Manning
The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can...
Author: Andy Baraghani
Author: Michael Schlow
Author: Patricia Wells
Author: Fred Thompson
Author: Kay Chun
Author: Bon Appétit Test Kitchen
Roasting grapes is fun and unexpected, although very popular in the wine regions of Italy. I remember being surprised to find juicy grapes cooked into a dense olive oil cake in Tuscany years ago. Here...
Author: Marina Delio
The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.
This Thanksgiving turkey recipe was my pal John Patrick Montaño's, and I still use it today: a roast bird glazed with a rosemary-infused teriyaki butter. The piney herb melds beautifully with the butter...
Author: Sam Sifton
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Lauren Tourondel
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Author: Christian Reynoso
Author: Alison Roman
Author: Jayne Cohen
Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.
Author: Andy Baraghani
Don't fret if you can't find turbot. Look out for other flatfish such as Dover sole or flounder.
Author: Ignacio Mattos
Author: Neven Maguire
Author: Kristi Parnell