Author: Bon Appétit Test Kitchen
Author: Kate Zentall
Author: Sarah Patterson Scott
Author: Jessica B. Harris
Author: Jennifer Iserloh
Author: Sandi Nelson
Author: Carla Lalli Music
Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.
Author: Alison Roman
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
An easy Oven-Baked Drumsticks recipe
Author: Sara Foster
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Eric Ripert
Author: Susan Spungen
Author: Catherine McCord
Author: Amy Finley
Author: Maggie Ruggiero
Author: Gayle Pirie
Author: Catherine McCord
Sorghum-Bourbon Pecan Pie
Author: Lauren Salkeld
This double-chocolate brownie with crunchy pecans and ice cream is perfect for dinner parties, family gatherings, or any time a hungry crowd wants something sweet and delicious.
Author: Dennis Prescott
Author: Lucy Carney
Author: Lynn Fredericks
Author: Michael Solomonov
Author: Lora Zarubin
Author: Jane Hornby
Author: Ruth Cousineau
Author: Lisa Mayfield
Author: Adam Sappington
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Looking for an easy way to serve eggs to a crowd? Use a blender to quickly whisk the eggs together, then bake on a sheet pan until the texture is custardy-more like a frittata than scrambled eggs. Slice...
Author: Rhoda Boone
This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.
Author: Mindy Fox
Author: Dede Wilson
Author: Maria Helm Sinskey
Author: Tracey Seaman