Author: Eric Ripert
Author: Sara Foster
If you're going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy,...
Author: Andy Baraghani
A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author: Sarit Packer
Author: Lauren Purcell
Author: Seamus Mullen
Author: Chef Bonnie Morales
Author: Alain Ducasse
Author: Matthew Moran
The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and...
Author: Mark Bittman
Author: Alex Brown
Author: Joy Pierson
Author: Vittoria Alberghetti
Author: Bon Appétit Test Kitchen
Author: Joanne Weir
Author: Amelia Saltsman
Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
Author: Andy Baraghani
Make this stock ahead of time and freeze it to get it out of the way. You'll have stock on hand for weeks.
Author: Brad Leone
Author: Mark Bittman
Author: Ron R. Sabado
If you don't have both spices, it's okay to omit one or the other.
Author: Sarit Packer
Decidedly southwestern flavors and colors punctuate this creamy, easy-to-make rice dish. (Adapted from Lorna Sass' Complete Vegetarian Kitchen.)
Author: Suzanne Tracht
Author: Shirley Lomax Brooks
Author: Maria Helm Sinskey
Author: Zanne Stewart
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco