Makes 4 Servings “Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms,
Some questions on the Hotline have staying power, and for good reason -- they cover the questions we ask ourselves time and time again. Join us as we revisit some of the most popular. Today: When things
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. Bratwurst and rice-stuffed cabbage rolls bake in a smoky
With toasted bread and creamy ricotta cheese, this just might be the ultimate roast chicken recipe. "This is how I want to make chicken all the time," says Bon Appétit assistant food editor Claire Saffitz.
Life is full of stressors; getting dinner on the table shouldn’t be one of them. Here, a five-day guide to feeding your family well When it comes to parenting, there are times to be ambitious. Planning