Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Author: Karen Adler
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and...
Author: Jenny Rosenstrach
Author: Ian Knauer
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and...
Author: Rhoda Boone
Author: Kerri Conan
Author: Tony Rosenfeld
Author: Ardie A. Davis
Author: Abigail Johnson Dodge
Author: Tori Ritchie
Author: Chad Robertson
Author: Amelia Saltsman
Author: Bruce Aidells
Author: Maria Helm Sinskey
Author: Cindy Mushet
Author: Elizabeth Karmel
Author: Bon Appétit Test Kitchen
Author: Steven Raichlen
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations,...
Author: David Lebovitz
Author: Bon Appétit Test Kitchen
Author: Amy Finley
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Author: Kris Yenbamroong
Author: Charlie Palmer
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Steven Raichlen
Removing the bones from salmon steaks is surprisingly easy, and you'll get filletlike quality at a lower price. Here, we've grilled the steaks to intensify their flavor, and paired them with the sharp...
Author: Lisa Zwirn
Author: Judith Fertig
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.
Author: JJ Johnson
Author: Lauren Mead Holden
Author: Adam Perry Lang