Author: Maria Speck
Author: Waldy Malouf
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
Author: Joan Nathan
Author: Jean Georges Vongerichten
Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
Author: Corinne Trang
Author: Susan Friedland
Author: Bon Appétit Test Kitchen
Author: Chad Luethje
Author: Alexis Touchet
Author: Dean Rucker
Author: Joshua McFadden
Author: B. Smith
Author: Donna Klein
Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients-boiled egg yolks, mayo, and Dijon mustard-for a smooth spread that's perfect for...
Author: Todd Richards
Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.
Author: Noah Bernamoff
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Lucy Danziger
Author: Jasper White
Author: Shelley Wiseman
Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent lunch or dinner on a hot, lazy day. With its...
Author: Gina Marie Miraglia Eriquez
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Author: Drew Ramsey, M.D.
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.
Author: David Lebovitz
Author: Sandy Krasner
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Fran Gallagher Ripsom
Author: Kara Zuaro
Author: Paul Grimes
I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the...
Author: Amelia Freer
Author: Faith Willinger
Author: Rick Rodgers
Author: Michael Romano
Turkish-Style Lamb Burgers with Walnut Sauce
Author: Evan Kleiman
Author: Bon Appétit Test Kitchen
Author: Ardie A. Davis