Author: Shelley Wiseman
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Author: Sheila Lukins
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as...
Author: Daniel Boulud
Author: Tony Nogales
Author: Ian Knauer
The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.
Author: William Werner
Author: Zoe Singer
Author: David Lebovitz
Author: Duy Pham
Author: Bon Appétit Test Kitchen
Author: Cory Schreiber
Author: Susan Spungen
Author: Lillian Chou
Author: Rozanne Gold
Author: Ruth Cousineau
Author: Mary Corpening Barber
Here, the word "perfect" refers not to the quality of the classic cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.
If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use-and you can't make this dessert without one.
Author: Alison Roman
Author: Neal Fraser
Author: Melissa Roberts
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
Start with very cold cream, and keep it chilled between whipping and serving.