I think of Persian shallots like truffles-they grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth by dedicated...
Author: Najmieh Batmanglij
Author: Kristine Subido
Author: Ivy Manning
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Anthony Bourdain
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Allison Vines-Rushing
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Author: Victoria Granof
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Author: Ludo Lefebvre
Author: Tina Miller
Author: Adam Perry Lang
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed...
Author: James Syhabout
Author: Chef Neil Perry
Author: Octavio Becerra