[ad_1] This chicken came out great. Perfectly cooked. I had a 5 1/2 lb chicken and cooked it 1:30 hr and let it rest 15 mins...
[ad_1] Heat oil in a large nonstick skillet over medium. Cook scallions, stirring occasionally, until softened, about 3 minutes. Add ginger, chile, and garlic and cook,...
[ad_1] These days, everyone comes to the Thanksgiving table with a dietary restriction. We bend over backwards trying to accommodate with gluten-free pies and vegan turkeys,...
[ad_1] One of the greatest things to arrive before your eyes, served on a roaming platter in a room of laughing, polite people, is a crispy,...
[ad_1] Stir in rice; season with 1½ tsp. salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add...
[ad_1] While chicken is cooking, place anchovy, garlic, and 1 tsp. salt in a mortar and use pestle to pound to a paste, about 1 minute....
[ad_1] In the Bon Appétit Test Kitchen, being assigned the Thanksgiving turkey is a big deal. It’s a right of passage, a responsibility earned with seniority....
[ad_1] Heat ¼ cup oil and 2 Tbsp. butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4–6...
[ad_1] I’ve been saying credenza a lot more than I usually do. To be fair, I never say credenza, so saying it four or five times...
[ad_1] Add 2 Tbsp. miso, 1 Tbsp. oil, 1 Tbsp. vinegar, 1 Tbsp. honey, and 1 Tbsp. water to the bowl with with the ginger. Whisk...