Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz
Author: Melissa Roberts
Stuck on sun tea? Our test kitchen took a cue from coffee fanatics and made a batch of tea cold-brew style, steeping it in the fridge instead. The result? Mellower, more flavorful, and perfect for those...
Author: Bon Appétit Test Kitchen
Learn to make the best jerk baby back ribs on the grill from this recipe from Tanya Holland.
Author: Tanya Holland
Author: Robin Donovan
Enid P. Saldana of San Juan, Puerto Rico, writes: "I would love to get the recipe for the lychee Martini they serve at Kittichai, in New York City." This summer, enjoy a vodka Martini with a real twist...
Author: Douglas Rodriguez
The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red chiles, it makes a refreshing summer dinner spooned...
Author: Anna Stockwell
Author: Alexis Touchet
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Author: Marge Perry
Author: Liza Schoenfein
Author: Christine Swanson
Author: Robert McGrath
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan