Author: Ardie A. Davis
Part of what makes this luxurious dish so delicious is that the spinach, artichokes, and oysters have a similar texture and the same soft, gentle flavors.
Fresno Chile Hot Sauce
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Julie Loria
Marcy Masumoto's go-to recipe requires just five basic ingredients: fruit, sugar, vinegar, cinnamon, and cloves.
Author: Ian Knauer
Use this vinaigrette for the salad that tops our Salad Pizza, to dress a pasta salad, or as a light marinade for fish or chicken.
Author: Tina Miller
Author: Molly Wizenberg
Author: Julia Child
Author: Tony Maws
Author: Rick Rodgers
Author: Shelley Wiseman
Author: Scott Beattie
Author: Jayne Cohen
Don't be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.
Author: Andy Baraghani
Author: Frank Stitt
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: Todd Taverner
Author: Daniel Boulud
Thai green curry paste packs potent flavor into this one-pan, eight-ingredient, weeknight-friendly chicken dinner.
Author: Anna Stockwell
Portland-based Salt & Straw adds a drop of vinegar and a hint of pepper to balance the sweetness in this strawberry shake, plus a splash of rum to make it deliciously grown-up. If you're making this for...
Author: Julia Child
When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs,...
Author: Greg Denton
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Author: Carla Lalli Music
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night...
Author: Anna Stockwell
Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
Author: Dan Kluger
Author: Dorie Greenspan
Author: Jamie Purviance