This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing...
Author: Nick Nutting
Author: Gertrude Burnom
Author: Bon Appétit Test Kitchen
Author: Andreas Viestad
Author: Bon Appétit Test Kitchen
Author: James Tanner
Author: Virginia Burke
Author: Lana Sills
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Author: Terra Brockman
Author: Jill Silverman Hough
Author: Bon Appétit Test Kitchen
Author: Emily Connor
Author: M. J. Adams
Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.
Author: Brigid Washington
Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the ham a 30-minute head start.
Author: Claire Saffitz
Author: Giada De Laurentiis
A scattering of fresh radishes and scallion greens keeps this simple Italian sausage Instant Pot dinner feeling fresh and springy.
Author: Anna Stockwell
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.
Author: Deb Perelman
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
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.
Author: Rick Martinez
Author: Ted Allen
Author: Guy Martin
Author: Jerry Traunfeld
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Author: Claire Saffitz
Author: Michelle Bernstein