Author: James Oseland
Author: Florence Myers
Author: Dorie Greenspan
Author: Nick Malgieri
Author: Miriyam Glazer
Author: Betty Wason
Author: Kim Severson
Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.
Author: Rick Martinez
Author: Ruth A. Matson
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat...
Author: Yotam Ottolenghi
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
Hindus consider cows and all their milky produce-cream, butter, and cheese-sacred. Traditionally, this dish would be made with a few large slabs of golden butter. Here, the butter is swapped out for cubes...
Author: Meera Sodha
Author: Sara Perry
All the warm, spicy flavors of your favorite holiday cookie in an extra-dense chocolate brownie that's perfect for gifting.
Author: Rhoda Boone
Author: Tracey Seaman
Author: Ingeborg Baumgartner
Author: Stephen A. McLeod