Author: Diane Rossen Worthington
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.
Author: Ludo Lefebvre
Author: Bon Appétit Test Kitchen
Author: Abigail Johnson Dodge
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Ruth Cousineau
Author: Shelley Wiseman
Author: Dede Wilson
Author: Taylor Boetticher
Author: Melissa Hamilton
Author: Gabrielle Hamilton
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on-or make. No cookie...
Author: Alison Roman
This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.
Author: nigel slater
Author: Bruce Aidells
"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail intact.
Author: Francois Payard
Author: Kerri Conan
Author: Dede Wilson
Author: Diane Rossen Worthington
Literally translated as "hot bath," this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet.
Author: Kate Higgins
Author: Bon Appétit Test Kitchen
Author: Megan O. Steintrager
Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.
Author: Lillian Chou
Author: John Currence
Author: Maggie Ruggiero
Author: Graham Elliot
Author: Tracey Seaman
Roasting beets over high heat yields charred skin-a nice balance with the sweet flesh.
Author: Angela Dimayuga
Author: Mindy Segal
Make any kind of shape you'd like. The cookies can be rounds instead of rectangles, and you can use any smaller cutter for the cutouts.
Author: Claire Saffitz