Author: Reed Hearon
Author: María Del Mar Sacasa
Author: Susan Feniger
Author: Julie Sahni
This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.
Author: Jessica B. Harris
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it's a perfect base for chili, and it adds a delightful...
Author: Janet A. Zimmerman
Author: Jessica B. Harris
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
Author: Andy Baraghani
Author: Steve Johnson
Author: Juana Vázquez-Gómez
Author: Lisa A. Wilson
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...
Author: Ian Knauer
Author: Jessica B. Harris
Author: Roberto Santibañez
Fresno Chile Hot Sauce
An Indian-inspired version of the French classic, layered with eye-opening flavors (yes, it hurts so good), this is a great side dish with any of the meat offerings in this book. I love to serve it for...
Author: Raghavan Iyer
Author: Dawn Perry
Author: Dale DeGroff
Author: Stephan Pyles
Author: Julie Sahni
Author: Reed Hearon
Author: Gina Marie Miraglia Eriquez
Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
Author: Dan Kluger
Author: Alexis Touchet