Author: Gayle Pirie
Author: Noah Bernamoff
Author: Gayle Pirie
Toss bread in garlic brown butter before baking in the oven for croutons that look ordinary, but have big, bold flavor.
Author: Molly Baz
Author: Andrea Albin
Author: Ruth Cousineau
Author: Maggie Ruggiero
Brandy, cinnamon, and lemon zest combine to give this plum tart unbelievable aroma and wonderful flavor.
Author: Joan Nathan
Long wooden spatulas called dablas are traditionally used to turn and break up the roti into soft folds-this is why it's called Buss Up Shut (Burst Up Shirt).
Author: Ramin Ganeshram
Author: Maria Helm Sinskey
Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.
Author: Christopher Hirsheimer
Cutting the meat into two smaller pieces reduces cooking time, but it's the roast first, brown later "reverse sear" that's game-changing in this recipe.
Author: Andy Baraghani
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level...
Author: Dennis Prescott
Author: Patrick Fleming
Author: Betty Rosbottom
Author: Melissa Roberts
Author: Cindy Mushet
Author: Gesine Bullock-Prado
Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.
Author: Ludo Lefebvre
Author: Kemp Minifie
Tomato brown butter is the deeply savory-and slightly sweet-result of swirling fresh, raw tomato purée into fragrant brown butter. Drizzle it over roasted vegetables, grilled fish, or grain bowls.
Author: Cortney Burns
Author: Lidia Matticchio Bastianich
The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy...
Author: Ruth Cousineau
Author: Andrea Albin
Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips!...
Author: Erin Jeanne McDowell
These hearty monster cookies have it all for nursing mamas: lactogenic oats, ground flaxseed, and brewer's yeast powder; subtly crunchy, omega-rich chia seeds; and a bit of coconut oil, with its high lauric...
Author: Mandy Major
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch. Be...
Author: Kendra Vaculin
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Author: Anna Stockwell
Author: Ludo Lefebvre
Author: Jeanne Kelley
Author: Bon Appétit Test Kitchen
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
Author: Abigail Johnson Dodge
How to Make a Chocolate Raspberry Panini
Author: Rochelle Palermo
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Author: Alison Roman
Author: Lisa Zwirn
Author: Ruth Cousineau
Author: Andrea Albin
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Author: Tom Parker Bowles