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recipes 2004 09 pan roasted duck breast with truffled polenta and lingonberry sauce
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Cooking
With this new technique, you can have creamy, perfectly cooked polenta without ruining your cooking arm.
Alyse Whitney
Cooking
Almost as easy as chicken, and with way more flavor.
Hana Asbrink
Cooking
Pancakes included!
Danielle Walsh
This tender glazed duck confit gets a flavor boost from olive relish and a sauce verte.
Lucy Madison
Cooking
Because it's crazy good
Emily Fleischaker
Cooking
Bridget's Recipe Review: Bacon-Wrapped Eggs with Polenta
Bridget Moloney
Culture
Knock out holiday overeating and ease back into healthful habits with delicious meals like this.
Emily Fleischaker
Culture
The Bon Appétit Test Kitchen
test-kitchen
You definitely need to play with some mustard seeds.
Alyse Whitney
Culture
The Bon Appétit Test Kitchen
Culture
The Bon Appétit Test Kitchen
techniques
Get it? We're talking about duck fat
Hunter Lewis
Culture
A stunning rainbow carrot tart, crisp-skinned duck breasts, and an unforgettable rhubarb dessert set the stage for an elegant, leisurely gathering.
Alison Roman
Culture
The Bon Appétit Test Kitchen
techniques
And you thought there was no such thing as "easy" duck confit.
Chris Morocco
Culture
The Bon Appétit Test Kitchen
Culture
The Bon Appétit Test Kitchen
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
Cooking
I love all winter braises, but this is the one I make all. the. time.
Emma Wartzman
Cooking
Our readers helped create these light and springy recipes, including Vegetarian Lasagna and Apple Raspberry Crumb Bars.
Rochelle Bilow
techniques
What's better than Thanksgiving turkey? Thanksgiving turkey wrapped in bacon. Here's how to prep your turkey breast for rolling.
Claire Saffitz
Cooking
This grilled chicken sandwich recipe goes above and beyond with a bright and crunchy fennel slaw and a creamy-tangy homemade mayo.
Alex Beggs
Cooking
Chris's Recipe Review: Bacon-Wrapped Eggs with Polenta
Chris Hall