Author: Paul Grimes
Fiery Buffalo sauce gives buttery salmon tanginess and heat, while a sprinkling of breadcrumbs lends a satisfying crunch.
Author: Ian Knauer
Author: Donna Hay
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.
Author: Andy Baraghani
Author: Edna Lewis
Author: Maggie Ruggiero
Author: Sharon Buck
If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.
Author: Mary Frances Heck
Author: Ted Allen
Author: Maggie Ruggiero
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking, leaving sweet brown flecks in the rice.
Author: Andy Ricker
Author: Giada De Laurentiis
All that sour cream keeps these biscuits super moist and tender-they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
Author: Ira Freehof
Author: Jennifer Iserloh
Author: Charlie Trotter
Author: Victoria Granof
Author: Bill Smith
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey...
Author: Gabi Moskowitz
Author: Romney Steele