Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Author: Lillian Chou
Author: Alexis Touchet
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Author: Frank Stitt
Author: Yotam Ottolenghi
Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.
Author: Monte Farber and Amy Zerner
Author: Jeanne Thiel Kelley
Author: Maggie Ruggiero
Come in from the cold to this warmly spiced hot apple cider.
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: Shelley Wiseman
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Author: Maricel Presilla
Author: Bon Appétit Test Kitchen
Author: Dede Wilson
This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.
Author: Alison Roman
These decadent cookies make the most of their headlining ingredients. The hazelnuts are toasted, which deepens their sweetness and makes them the perfect complement to a luscious dark chocolate and cinnamon...
Author: Samantha Seneviratne
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.
Author: Anna Stockwell
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a cheap shot," she admitted, "but its damn delicious."...
Author: Shelley Wiseman
Author: Hubert Keller
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Author: Denise Barr
Author: Bruce Aidells
Author: Gina Marie Miraglia Eriquez
If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.
Author: Dawn Perry
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
Author: Dede Wilson
Author: Shelley Wiseman
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Author: Lillian Chou
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. Make sure to make a deep impression in the...
Author: Siobhan Adcock
Author: Douglas Rodriguez
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.
Author: Anna Stockwell
Author: Heidi Dalzell
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
Author: Carolyn Beth Weil