Author: Melissa Roberts
Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.
Author: Tadashi Ono
Author: Lillian Chou
Author: Duy Pham
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires...
Author: Hubert Keller
Author: Lisa Ahier
Author: Kendra Vizcaino
Author: Ardie A. Davis
Author: Shelley Wiseman
Author: Michael Symon
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Zoe Singer
Author: Shelley Wiseman
Author: Crystal Cook
Author: Zoe Singer
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Author: Bon Appétit Test Kitchen
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Steven Gdula
Author: Lora Zarubin
Author: Marcel Desaulniers
Author: James Tanner
Author: Andrew Carmellini
To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free to use any of your favorite summer melons, including...
Author: David Kinch
Author: Martha Hall Foose
Like a Manhattan cocktail, the Scotch-based Rob Roy is usually made with sweet vermouth; but if can also be made dry (with dry vermouth) or perfect (with equal amounts of both).
Author: Melissa Clark
Author: Kay Chun
A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it's not just for looks; this brined and buttered bird is seasoned inside and out.
Author: Claire Saffitz
Author: Lindsay Landis
Author: Christian Thornton
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...
Author: Cecilia Hae-Jin Lee