Author: Irma S. Rombauer
Author: Maricel Presilla
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice...
Author: Angela Dimayuga
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like...
Author: Mario Batali
Author: Ian Knauer
A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results...
Author: Lillian Chou
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Dede Wilson
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive...
Author: Anna Stockwell
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great...
Author: Jeanne Kelley
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a...
Author: Katherine Sacks
Author: Alexis Touchet
This steaming version of the classic vodka, cream, and coffee cocktail is especially appealing in winter.
Author: Irma S. Rombauer
Author: Bon Appétit Test Kitchen
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety,...
Author: María Del Mar Sacasa
Author: Jennifer Iserloh
Author: Tori Ritchie
Author: Larraine Perri
Author: Jennifer Iserloh
Author: Sarah Patterson Scott
Author: Gabrielle Hamilton
Author: Heidi Dalzell
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
Author: Larraine Perri
Author: Lora Zarubin
This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.
Author: Eben Freeman
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Author: Lillian Chou
Author: Francois Payard
Author: Lillian Chou
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges,...
Author: Anna Stockwell
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use...
Author: Andy Baraghani
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Author: Mario Batali
Author: Diane Rossen Worthington
Author: Ian Knauer
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring...
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Author: Shelley Wiseman
Author: Dede Wilson
Author: Diane Morgan
Author: Rose Levy Beranbaum