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.
Author: Lidia Matticchio Bastianich
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
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.
Author: Melissa Roberts
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...
This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
Author: Andrea Albin
Author: Gina Marie Miraglia Eriquez
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: Bruce Mattel
Author: Huma Siddiqui
Author: Faith Heller Willinger
Author: Molly Stevens
Author: Michele Scicolone
Author: Farid Zadi
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Norman Van Aken
Author: Charlie Trotter
Author: Georgia Downward
Author: Sheila Lukins
Author: Douglas Rodriguez
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
Author: Diana Kennedy