These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins...
Author: Ruth Van Waerebeek
Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
Author: Andy Baraghani
Author: Rick Rodgers
Author: Andreas Viestad
Author: Melissa Robert
Author: Mathieu Palombino
Author: Paul Richardson
Author: Melissa Roberts
Author: Jody Adams
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
The fried croutons make this cod and mussels recipe worthy of a special occasion.
Author: Rob Evans
Author: B. Smith
Author: Christophe Beaufront
Author: Maguy Le Coze
Author: Reed Hearon
Author: Marcella Hazan