For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best...
Author: Aglaia Kremezi
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Author: Rhoda Boone
An easy Baked Salmon with Mustard-Dill Sauce recipe
Author: Deb Sokol
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite...
Author: Thomas Keller
Steamed Broccoli with Olive Oil, Garlic, and Lemon
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Author: Andrew Friedman
Author: Charles Phan
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic...
Author: Bon Appétit Test Kitchen
An easy Pork Chops with Mustard Sauce recipe
Author: Susie Fishbein
Author: Bon Appétit Test Kitchen
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a...
Author: Cynthia LeJeune Nobles
You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream...
Author: Molly Wizenberg
For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
Author: Sisi Carroll
Author: Steven Raichlen
Author: Nick Fauchald
Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban...
Author: Lourdes Castro
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a...
Author: Marco Canora
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
Author: Sandy Ingber
An easy Asparagus Risotto recipe
Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good...
Author: Joan Nathan
Author: Stanley Tucci
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork...
Author: Jeanne Kelley
Author: Lori De Mori
For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the...
Author: Alison Roman
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in...
Author: Ian Knauer
Author: Gordon Ramsay
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and...
Author: Ruth Van Waerebeek
Author: Kimberly Schlapman
Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts....
Author: Melissa Clark
Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!
Author: Lesley Porcelli
Author: Michael Symon
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
Author: Cheryl Alters Jamison
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Tom Perini
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour....
Author: Grace Young
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously...
Author: Elizabeth Karmel