Author: Kate Fogarty
Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.
Author: Andrew Knowlton
Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious. Toasting a handful of nuts in a skillet with a few tablespoons of olive oil or butter over medium heat yields far more flavorful...
Author: Anna Stockwell
Forget standard party snack mixes, forget trail mix...the Super Bowl demands crispy-crunchy-salty turf mix.
Author: Anna Stockwell
Author: David Guas
Author: Sue Li
These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.
Author: Dan Roman
Use dark chocolate for a less sweet finish in this recipe. Try spooning some over some freshly made crepes.
Author: Ludo Lefebvre
Author: Becky Kelso
Author: Melissa Hamilton
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Author: Nancie McDermott
Author: Dianne Rossmando
Author: Sharon Bowers
If you've ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen. Yes, it takes longer to cook, but it's foolproof, and you don't even need to let the...
Author: Anna Stockwell
Author: John Currence
Author: Gabrielle Hamilton
Tender, sweet and well-spiced stewed meat topped with cheese-encrusted creamy mashed potatoes...need I say more?
Author: Janneke Vreugdenhil
Author: Daniel Patterson
Author: Lauren Chattman
The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking,...
Author: Sohla El-Waylly
Author: Lori Longbotham
Thanksgiving flavors (squash, cinnamon, butter) with a Persian-inspired touch. The spiced butter is also a treat mixed into couscous.
Author: Victoria Granof
Author: James Beard
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes...
Author: Anna Stockwell
Lemon zest and hot sauce add further dimension to nutty brown butter. Serve it with oysters, over rice, or on scrambled eggs.
Author: Vivian Howard
Author: Susan Spungen
Author: Paul Grimes
My classic salted caramel, enriched with butter and a touch of cream for a thick, smooth sauce, is perfect as a pie topping, or served alongside à la mode slices.
Author: Erin Jeanne McDowell
Author: Julie Richardson
Author: Lara Ferroni
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three...
Author: Jennifer Iserloh
Author: Jeanne Kelley
Author: Abigail Johnson Dodge
Author: Caitlin Freeman
A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like cheating but is so good nobody will care.
Author: Andy Baraghani
Author: Amelia Saltsman