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 seven-pound roast and multiply the seasonings by...
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds...
Author: Lillian Chou
As with hot chocolate, use any milky liquid you prefer, whether it's from a cow, nuts (almond milk), beans (soy milk), or grains (rice milk). For sweeteners, feel free to substitute maple syrup, honey,...
Author: Kemp Minifie
Alton Brown's turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy white and dark meat.
Author: Alton Brown
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Author: Alison Roman
Author: Irma S. Rombauer
Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!
Author: Lesley Porcelli
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet-exactly like the one here. Taking the time to track...
Author: Andrea Albin
Author: Gina Marie Miraglia Eriquez
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Author: Mario Batali
Author: Gina Marie Miraglia Eriquez
Author: Christine Hanna
Author: Oliver Strand
Author: Bon Appétit Test Kitchen
This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.
Author: Anna Stockwell
Author: Sarah Patterson Scott
Author: Maricel Presilla
Author: Andrea Albin
Author: Lora Zarubin
Author: Larraine Perri
Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.
Author: Monte Farber and Amy Zerner
Author: Nancy Oakes
Author: Bon Appétit Test Kitchen
We've made this delectable and super simple salmon dip even easier by using smoked salmon in place of the more classic poached fish. A combination of whipped butter and crème fraîche makes it irresistibly...
Author: Katherine Sacks
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Author: Lillian Chou
Author: Diane Rossen Worthington
Author: Maggie Ruggiero
This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.
Author: Alison Roman
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Author: Rick Tramonto
Author: Alexis Touchet
Author: Yotam Ottolenghi
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Author: Diane Morgan
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: Bon Appétit Test Kitchen
Author: Douglas Rodriguez
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Denise Barr