Author: Karen DeMasco
In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.
Author: Ian Knauer
Easy weeknight pasta with tomatoes and feta cheese.
Author: Ivy Manning
A creamy, satisfying cheese-based main course soup.
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandoline, use a vegetable peeler.
Author: Alison Roman
This is such a sweet little dessert. As you know, I'm not one for sweet treats but this is a little pop of yumminess-perfect for dinner parties, and it won't leave your guests rolling around on the floor...
Author: Amelia Freer
Author: Sarah Dickerman
Author: Bon Appétit Test Kitchen
Author: Curtis Stone
Author: Diane Rossen Worthington
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you...
Author: Anna Stockwell
Author: Jennifer Iserloh
Author: Liza Jernow
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Author: Claire Saffitz
Author: Maria Helm Sinskey
An old classic that relies on a few new tricks-toasted-coconut milk, the use of gelatin, and the incorporation of whipped cream-to make the most ethereal pie imaginable.
Author: Sam Worley
Author: Marlene Van Beek
Chocolate and cherries swirl together in this rich muffin recipe.
The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it's been simmered for hours.
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
Author: Jeff Cerciello
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Author: Jennifer Iserloh
A restaurant waffle with syrup and whipped cream (yes!) can have 530 calories and 11 grams saturated fat (no way!). We serve up the goodies but hold the extra calories.
Author: Stephanie Clarke
Author: Charlie Trotter
Author: Maggie Ruggiero
Our slice-and-bake technique is easier to manage than shaping a crescent version-a touch of sanity during holiday baking madness.
Author: Claire Saffitz
Author: Paul Grimes
Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic...
Author: Paul Grimes
Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp...
Author: Jenny Rosenstrach
Author: Tony Litwinko
Author: Bon Appétit Test Kitchen
Author: Jill Dupleix
Author: Sarah Britton
Author: Ferran Adrià
Author: Catherine McCord
Author: Jesus Gonzalez
It's hard to improve on grilled cheese with tomato soup-but that's exactly what the folks at Noca are doing. The restaurant layers red heirloom tomatoes and smoked mozzarella on the sandwich. It transforms...
Author: Andreas Viestad
Author: Anne Willan