Author: Lidia Matticchio Bastianich
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring.
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty...
Author: John Besh
Author: Melissa Roberts
This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend...
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: Andrea Albin
Author: Bruce Mattel
Author: Michele Scicolone
Author: Faith Heller Willinger
Author: Gina Marie Miraglia Eriquez
Author: Molly Stevens
Author: Farid Zadi
A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.
Author: Bon Appétit Test Kitchen
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking,...
Author: Andy Ricker
Author: Kathleen Curtin
Author: Huma Siddiqui
Author: Steven Raichlen
Author: Virginia Burke
Author: Georgia Downward
Author: Norman Van Aken
Author: Sheila Lukins
Author: Douglas Rodriguez
Author: Diana Kennedy