This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley...
Author: Sohla El-Waylly
Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.
Author: Maria Helm Sinskey
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
Author: Dave Lieberman
Author: Melissa Roberts
Author: Victoria Granof
Here's your opportunity to use up berries that are slightly past their prime. This recipe method concentrates the berries' flavors, so the more delicious...
Author: William Werner
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention...
Author: Luisa Weiss
Author: Noah Bernamoff
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star...
Author: Kamel Saci
Author: Molly Stevens
Author: Kate Fogarty
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Melissa Roberts
Author: Carolyn Beth Weil
Author: Torben Jensen
Author: Bon Appétit Test Kitchen
Author: Paulette Sexton
Author: Amy Traverso
Author: Dorie Greenspan
Author: Anne Jones
Author: Zoe Singer
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won't squash or shred...
Author: Rick Martinez