Author: Lidia Bastianich
Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants...
Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.
Author: Bon Appétit Test Kitchen
Author: B. Smith
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for mopping up those runny yolks.
Author: Anna Stockwell
Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish family ancestry. I wanted to make this a new family...
Author: McKel Hill
A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.
Author: Carla Lalli Music
One-pot dishes are all about planning well and laying out your prep in a smart sequential order. The beauty of this dish is the vinegar, which is malty, nutty, and nuanced. I love a Philippine cane vinegar...
Author: Hugh Acheson
Author: Ian Knauer
Inspired by the Korean soup recipe kuksi, this sweet, punchy, acidic chilled tomato broth topped with noodles and crunchy vegetables makes for the summer soup of your dreams. It's quick to make and can...
Author: Kat Boytsova
Author: Tina Miller
A spicy kick to a delicious and easy baked chicken recipe. Any mustard works, but we love one available at health food stores that has apple cider vinegar in it.
Author: Alejandro Junger
Author: Lillian Chou
Author: Frank Stitt
Author: Jinx Morgan
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Amy Finley
Author: Andrea Albin
Author: Julie Loria
Author: Melissa Roberts
Author: Myra Goodman