Author: Amy Finley
In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds...
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them...
Author: Ian Knauer
Serve with some crusty bread.
Author: Janet Fletcher
Author: Lidia Bastianich
Author: Andrea Albin
Author: Lulu Powers
Author: Abigail Johnson Dodge
Author: Ruth Cousineau
Author: Mary McCartney
Author: Melissa Hamilton
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
Author: Mark Russ Federman
Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour...
Author: Anna Stockwell
Author: Lillian Chou
Author: Bruce Cost
Author: Bon Appétit Test Kitchen
Author: R. A. Street
Author: Nina Simonds
Author: Nancy Silverton
Author: Sarah Copeland
Author: Maggie Ruggiero
Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.
Author: Anna Stockwell
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as...
Author: Barbara Kafka
Author: Alexis Touchet
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight...
Author: Rose Levy Beranbaum
Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.
Author: Alison Roman
Potatoes Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride...
Author: Sarah Copeland
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.
Author: Elizabeth Horton de Meza
This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form...
Author: Christina Chaey
The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.
Author: Sue Li