Author: Paul Grimes
An iconic cocktail named for Giuseppe Garibaldi, a revolutionary who played a leading role in the unification of Italy. The Campari, from Milan, represents the north, while oranges from Sicily represent...
Author: Adrienne Stillman
Author: Lauren Chattman
Author: Steve Johnson
This sweet-tart syrup will be enough for both the rickeys and the fruit cup.
Author: Gina Marie Miraglia Eriquez
The Asian-style marinade adds lots of extra flavor and uses both orange & lime juices. Prep time does not include 1-hour marinating time. This was published in our local newspaper and made for lunch today!...
Author: GeeWhiz
Author: Pamela Grennes
Author: Akasha Richmond
Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.
Author: Aaron Crowder
Editor's note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons.
Author: Wolfgang Puck
Author: Kevin Taylor
Author: Ian Knauer
Author: Karen Adler
I have always thought that aguas frescas were born out of resourcefulness. If you only have one melon to juice but there are ten people coming over for lunch, how do you make it yield more? By turning...
Author: Enrique Olvera
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...
Author: Carla Lalli Music
The MOST delicious chilled soup I have ever had, this is from Nadsa De Monteiro of Elephant Walk, a French Cambodian Restaurant in the Boston area.
Author: Karen in MA
The yuzu kosho-inspired chile sauce bursts with acidity and heat and complements virtually any fish.
Author: Chris Morocco
Give the cheesecake time to cool down before you slice it. The pastry will shatter, which is rather lovely, offering wisps of crispness with the soft, creamy cheesecake. This is lighter and less rich than...
Author: nigel slater
Author: Alexis Touchet
Author: Bon Appétit Test Kitchen
Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
Author: Paul Connors