How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
Author: Alison Roman
Author: Michael Chiarello
Author: Zoe Singer
Author: Jill Silverman Hough
Author: Denise Gee
Author: David Lebovitz
Author: Ian Knauer
Author: Mary Corpening Barber
Author: Kriss Harvey
Author: Lou Seibert Pappas
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.
Author: William Werner
Author: Marcie Turney
Author: Tori Ritchie
Author: Nicole Coady
Author: Maggie Ruggiero
Author: Jacques Pépin
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Author: Lora Zarubin
If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use-and you can't make this dessert without one.
Author: Alison Roman
Author: Todd Weisz
Author: Bon Appétit Test Kitchen
Author: Clark Frasier
Raspberry Crème Fraîche Puff
Delicate crabmeat gives sweetness to a light citrus sauce served on top of pasta.
Author: Melissa Roberts-Matar
Author: Melissa Roberts
Author: Tracey Zabar
Author: Linnea Johansson