Author: Bruce Aidells
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by...
Author: Hubert Keller
Author: Lora Zarubin
Author: Kendra Vizcaino
Author: Ruth Cousineau
Author: Esther Sung
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth,...
Author: Chris Morocco
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends...
Author: Andrea Albin
Author: Tori Ritchie
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you...
Author: Michelle Polzine
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice...
Author: Rhoda Boone
Author: Gina Marie Miraglia Eriquez
This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .
Author: Taylor Boetticher
If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.
Author: Angela Dimayuga
Author: Kate Higgins
Author: Ivy Manning
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Ross Dobson
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a...
Author: Shelley Wiseman
Author: Ethan Stowell
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread...
Author: Katherine Sacks
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Bay scallops-which are smaller and sweeter than sea scallops-are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic...
Author: Lillian Chou
Author: Tori Ritchie
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled...
Author: Cal Peternell
Author: Bruce Aidells
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was...
Author: Dale DeGroff
Author: Molly Stevens
Author: Dianne Rossmando
Author: Douglas Rodriguez
Author: Ina Garten
Author: Molly Wizenberg
Author: Irma S. Rombauer
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Jennifer Iserloh