Classic German flavors bring a fresh twist to this beloved hors d'oeuvre. We love the combination of buttery puff pastry with tangy sauerkraut and the...
Author: Rhoda Boone
Author: Leah Chase
Author: Jill Silverman Hough
Author: Bon Appétit Test Kitchen
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the...
Author: Claire Saffitz
Author: Bobby Flay
Author: Bruce Aidells
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken,...
Author: Anna Stockwell
Author: Ian Knauer
Author: Kris Wessel
Author: Bonnie Sanders Polin, Ph.D,
Author: Katy Sparks
Author: James Beard
Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."
Author: Molly Baz
This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright...
Author: Anna Stockwell
Author: Tom Douglas
Author: Marlena Spieler
Author: Molly Wizenberg
Author: Nigella Lawson
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked...
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly...
Author: Hetty McKinnon
Author: Ian Knauer