Author: Sheila Lukins
Author: Daniel Young
Author: Maggie Ruggiero
Author: Maria Helm Sinskey
We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.
Author: Adam Rapoport
Author: Bon Appétit Test Kitchen
Author: Georgia Downard
Author: Alfia Muzio
Author: Davina Besford
Author: Bon Appétit Test Kitchen
The perky Provençal Sauce that envelops these tender sautéed chicken breasts boasts stewed tomatoes, capers, and olives, which give the sauce its distinctive, briny flavor.
Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.
Author: Skye Gyngell
Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.
Author: Mindy Fox
Author: B. Smith
Serve this light, creamy chicken dish with hot cooked angel hair pasta. Garnish with lemon slices for a bright finish.
It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Author: Andy Baraghani
Author: Jayne Cohen
Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers. Erickson's favorite brand is available at lokifish.com.
Author: Renee Erickson
Author: Leah Koenig
Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight.
Author: Tori Ritchie
Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.
Author: Chris Morocco
Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Author: Chris Morocco
Great with grilled fish, artichokes, asparagus, and smoked fish.