Author: Wolfgang Puck
Author: Tracey Seaman
Author: Bobby Flay
These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings-without the hassle of bones. Serve them with a tangy blue cheese...
Author: Rhoda Boone
Author: Denise Gee
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...
Author: Hubert Keller
Author: Gina Marie Miraglia Eriquez
Author: Janet Taylor McCracken
Author: José Andrés
Author: Abigail Johnson Dodge
Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. Peppery and piquant, this vinegar sauce is the...
Author: Steven Raichlen
Author: Sharon Bowers
Author: Bon Appétit Test Kitchen
Fair warning: This snack mix is so good it'll definitely ruin your appetite for dinner. In fact, we predict that you will find yourself making it often...
Author: Gina Marie Miraglia Eriquez
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Author: Abigail Kirsch
Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.
Author: Diana Barrios Treviño
Author: Maria Helm Sinskey
Author: Gayle Pirie
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Author: Judith Finlayson
Author: Jean Anderson
Author: Lourdes Castro
Author: Colleen Patrick-Goudreau
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim,...
Author: Katherine Sacks
Author: Marion Flexner
Author: Esther Sung