To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
Author: Alison Roman
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus...
Author: Olia Hercules
Author: Adam Perry Lang
Author: Jeanne Thiel Kelley
Author: Jerome Navarre
Author: Molly Wizenberg
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
Author: Lora Zarubin
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
Author: Samin Nosrat
Author: Deborah Madison
Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots.
Author: Bon Appétit Test Kitchen
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Author: Ludo Lefebvre
Author: Andrea Albin
Author: Jason Corrigan
Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Author: Molly Baz
Author: Chef Neil Perry
Author: Bon Appétit Test Kitchen
Author: Dawn Perry
I think of Persian shallots like truffles-they grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth by dedicated artisans. This lovely, simple dish is great...
Author: Najmieh Batmanglij