Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's...
Author: Claire Saffitz
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Author: Susan G. Purdy
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
Author: Molly Stevens
Author: Kay Chun
Author: Bon Appétit Test Kitchen
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries,...
Author: Tara O'Brady
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Author: Alexis M. Touchet
Author: Diane Rossen Worthington
There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster...
Author: Marco Pierre White
An easy Roasted Beets and Carrots recipe.
Author: Tori Ritchie
The secret to Sticky Toffee Pudding sweetness is dates, baked into a dense cake that's drizzled with caramel-special enough to be served for company and...
Author: Sandy Lerner
Author: Dorie Greenspan
Author: Kelsey Bunker
Author: Marsha Klein
Author: Melissa Roberts
Author: Frances Largeman-Roth
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily...
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one...
Author: Melissa Roberts
Author: Ruth Cousineau
Author: Jeanne Thiel Kelley
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers...
Author: Jeanne Thiel Kelley
Author: Suzanne Goin
Author: Ian Knauer
Author: Gina Marie Miraglia Eriquez
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau