Once you master a basic aioli, you'll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.
Author: Shahir Massoud
Author: Ruth Cousineau
Author: Marcia Munson
Author: Melissa McClure
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
The fried croutons make this cod and mussels recipe worthy of a special occasion.
Author: Rob Evans
This garlicky mayonnaise is delicious with cold cuts, grilled or fried fish, or as a dip. The amount of ramps to use is really up to your personal taste--anywhere from a couple of tablespoons to a small...
Author: nch
Author: Shelley Wiseman
Author: Josie Le Balch
Inspired by a sandwich from Brooklyn's Court Street Grocers, this roasted squash number is like autumn squished between bread. The combo of hearty, thyme-roasted butternut squash, rich white cheddar cheese,...
Author: Katherine Sacks
Author: Maggie Ruggiero
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Author: Renee Erickson
Author: Ian Knauer
Author: Marge Perry
Author: Bon Appétit Test Kitchen
Author: Jonathan King
Author: Joni Marie Newman
Author: Lora Zarubin
Fried zucchini is a classic snack, but watch what happens when it's amped up with smoky bacon and spicy jalapeño. The fragrant, floral basil dipping sauce is a terrific complement to the tender, light...
Author: Andrea Albin
Poaching the salmon gives it a light pink color that is uniform throughout. Recipe By: Marcia Kiesel
An easy Honey Mustard Sauce recipe. Active time: 10 min Start to finish: 10 min
Author: Lourdes Castro
Author: Jessica B. Harris
Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.
Author: Jeremy Fox