Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.
Author: Molly Baz
Author: Raquel Carena
Author: Diane Rossen Worthington
Author: Tina Miller
Author: Jamie Geller
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Author: Meredith Deeds
Author: Deborah Madison
Author: Melissa Roberts
Author: Melissa Roberts
Author: Julie Loria
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
Author: Dawn Perry
Cutting the meat into two smaller pieces reduces cooking time, but it's the roast first, brown later "reverse sear" that's game-changing in this recipe.
Author: Andy Baraghani
Author: Adeena Sussman
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
Author: Bon Appétit Test Kitchen
Author: Lora Zarubin
Author: Shawn McClain
Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.
Author: Anna Stockwell
Author: Jeanne Thiel Kelley
If you can't find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.
Author: Zach Pollack
Author: Ian Knauer
Author: Shea Gallante
This dish of tender spiced goat layered with saffron rice, cashews, and golden raisins is a celebratory meal ideal for birthdays and holidays of all kinds.
Author: Asha Gomez
Author: Jill Silverman Hough
Hold off on the holly sprigs. The only centerpiece your table needs is a showstopping crown roast of pork that's fit for a queen-and a crowd. Once you've got the two racks tied together, making this is...
Author: Claire Saffitz