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Butter Roasted Turkey Breasts

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

Cuban Grilled Pork (Lechon Asado)

What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and...

Author: Lourdes Castro

Salt Cod With Tomatoes and Capers (Baccalà alla Vesuviana)

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

Best Ever Barbecued Ribs

Author: Bon Appétit Test Kitchen

Fried Chayote Squash

(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the...

Author: Cecilia Hae-Jin Lee

Slow Roasted Romano Beans

Author: Suzanne Goin

Pikliz (Haitian Pickled Vegetable Relish)

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Author: Nils Bernstein

Celery Root Purée

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Author: Dorie Greenspan

Crawfish Etouffée

Author: Marcelle Bienvenu

Cacio e Pepe

If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for...

Author: Oliver Strand

Grilled Asparagus

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

Ceviche de Pescado

Author: Copeland Marks

Perfect Pan Roasted Chicken Thighs

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side...

Author: Bon Appétit Test Kitchen

Seared Scallops with Mint, Peas, and Bacon

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients,...

Author: Rhoda Boone

Roast Sirloin of Beef

Author: Fergus Henderson

Petrale Sole with Lemon Shallot Brussels Sprouts

To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those...

Author: Jill Silverman Hough

Fried Potatoes with Tomato Chipotle Sauce and Aïoli

Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through...

Author: Nick Curtola

Herbed Rice With Tomatoes and Feta

Author: Anna Stockwell

Crawfish Enchilada con Queso

Author: Greg Sonnier

Snap Pea Salad

Author: April Bloomfield

Brazilian Fish Stew (Moqueca Capixaba)

We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and...

Pan Fried Pork Chops

An easy Pan-Fried Pork Chops recipe.

Red Beans and Rice

Author: Douglas Rodriguez

Spaghetti with Tuna, Tomatoes, and Olives

This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.

Author: Julia Turshen

Bibb Lettuce Salad

Author: Thomas Keller

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps...

Author: Tasha de Serio

Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

A recipe for quick-cooking chicken and zucchini enchiladas.

Author: Rhoda Boone

Pesto, Olive, and Roasted Pepper Goat Cheese Torta

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Mushrooms with Béarnaise Yogurt

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Author: Chris Morocco

Brussels Sprouts and Steak Stir Fry

The trick to a successful stir-fry? Prep everything before you cook.

Author: Bon Appétit Test Kitchen