Author: Lou Lambert
These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next...
Author: Maangchi
Author: Farid Zadi
Author: Lourdes Castro
Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Author: Sara Deseran
Author: Dora Moel
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Susan Herrmann Loomis
Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make...
Author: Eli Gorelick
Author: Wuanda Walls
Author: Rose Levy Beranbaum
Author: Bon Appétit Test Kitchen
Author: Donatella Arpaia
Author: Tracey Seaman
Author: Giada De Laurentiis
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Author: Bon Appétit Test Kitchen
Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too...
Author: Ellen Chao
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main...
Author: Andy Baraghani
Author: Claire Saffitz
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the...
Author: Lillian Chou
Author: Georgia Downard
Author: Dorothy Lee
Author: Rozanne Gold
Author: Bon Appétit Test Kitchen
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate...
Author: David Lebovitz
Author: Brenda Louch
Make a big batch of these bright orange waffles when you want to slow down and make a nice, hot breakfast-then freeze the leftovers to pop in the toaster...
Author: Cara Clark
Author: Lorna Sass
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller