Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Lulu Powers
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained...
Author: Bon Appétit Test Kitchen
Author: Abigail Johnson Dodge
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of...
Author: Edna Lewis
Author: Jennifer Wickes
Author: Kevin Dundon
Author: Elizabeth Horton de Meza
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: Michael McLaughlin
Author: Skye Gyngell
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...
Author: Stephen Gontram
Author: Marion Cunningham
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa...
Author: Alice Medrich
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Rick Rodgers
Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A...
Author: Ruth Cousineau
Author: Gil Marks
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
Author: Nancie McDermott
Author: Maggie Ruggiero
Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!
Author: Katherine Sacks
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender...
Author: Ruth Cousineau
Author: Nathalie Dupree
A quick and easy Cranberry-Orange Scones recipe