Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
Author: Cynthia Graubart
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Author: Andy Baraghani
Author: Eula Mae Doré
Author: Alfred Portale
Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla...
Author: Editors of Garden & Gun
Author: Rosemary M. Wyman
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Author: Jeanne Kelley
Author: Gordon Hamersley
Author: Allison Vines-Rushing
This is a recipe for a simple Italian flatbread adorned with rosemary, olive oil, and salt. The dough comes together in a food processor.
Author: Rhoda Boone
Author: Kevin von Klause
Author: Ken Haedrich
Author: Joanne Chang
Author: Miroslav Uskokovic
Author: Bon Appétit Test Kitchen
Author: Gina Schild
Author: Larraine Perri
Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and...
Author: Ruth Cousineau
Author: Joanne Weir
Author: Gina Marie Miraglia Eriquez
Author: Bonnie Wilkens Metully
Author: Lauren Chattman
Author: Tracey Seaman
Author: Anne Stiles Quatrano