A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little...
Author: Katy Sparks
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored...
Author: Shelley Wiseman
Author: Alan Rosen
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Lillian Chou
Author: Kristen Williams
This recipe can be prepared in 45 minutes or less.
Author: Jeanne Kelley
A quick and easy recipe for Pears Poached in Red Wine.
Author: Marco Canora
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Author: Andrea M. Daly
Serve with some crusty bread.
Author: Janet Fletcher
Author: Lara Ferroni
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a...
Author: Judy Kagan
Author: Sarah Dickerman
Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing...
Author: Andrea Slonecker
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Author: Oliver Strand
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra...
Author: Thomas Keller
Author: Abigail Johnson Dodge
Author: Ruth Cousineau
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Author: Bon Appétit Test Kitchen
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked...
Author: Lisa Zwirn