Author: Julia Turshen
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Author: Ian Knauer
Author: Mary Cech
Author: Allen Susser
Author: Ian Knauer
Author: Terry Kirts
Colcannon is a traditional Irish dish for St. Patrick's Day. It's everything you love about creamy mashed potatoes with the hearty twist of cabbage or kale.
Author: Steven Raichlen
Author: Jill Dupleix
Author: Robert McGrath
Author: Alison Roman
Author: Ivy Manning
To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.
Author: Claire Saffitz
Author: Marge Perry
Author: Tina Miller
Author: Joe Gannon
Author: Rosemary M. Wyman
Author: Jeanne Silvestri
Author: Bon Appétit Test Kitchen
Author: Aglaia Kremezi
Author: Susan Herrmann Loomis
Author: Anna Stockwell
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter...