Author: Bon Appétit Test Kitchen
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: Ian Knauer
Author: Gertrude Burnom
Author: Virginia Burke
Author: Andreas Viestad
Author: Lana Sills
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Author: Terra Brockman
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
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
Author: James Tanner
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
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.
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
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
Author: Ted Allen
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: Jerry Traunfeld
Author: Guy Martin
Author: Michelle Bernstein
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Author: Claire Saffitz
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