Author: Marcy Masumoto
Author: Anne Applebaum
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a...
What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and...
Author: Lourdes Castro
Author: Claudia Roden
There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.
Author: Alan Rosen
An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe
Author: Hollander Finegold
Author: Barbara Grunes
Author: Warren Brown
Author: Michael Symon
Author: Stanley Lobel
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal...
Author: Tracey Seaman
Author: Bon Appétit Test Kitchen
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion...
Author: Gil Marks
This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian...
Author: Shirley O. Corriher
Author: Hubert Keller
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Author: Andrea M. Daly
Author: Bobby Flay
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
Author: Nick Malgieri
A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson
Author: Wayne Brachman
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While...
Author: Daniel Holzman
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
Author: Sarah Dickerman
Author: Fred Thompson
Author: Oliver Strand
Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed...
Author: Ellen Ecker Ogden
Author: Tracey Medeiros
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served...
Author: Diane Morgan
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient....
Author: Matt Lewis
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...
Author: Eben Freeman
Author: Bon Appétit Test Kitchen
Author: Nancie McDermott
Author: Roberto Santibañez
Author: Patricia Wells
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the...
Author: Cecilia Hae-Jin Lee
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are...
Author: Gretchen Holt-Witt
Author: Sarah Copeland