Author: Amy Fritch
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. My husband Matt and I created this recipe long before we opened The...
Author: Gabrielle Carbone
Author: Jane Hornby
Author: Adam Evans
Author: Selma Brown Morrow
Author: Francis Mallmann
Using a mild cheese like Colby will get you closest to the American cheese you remember from childhood, but feel free to play around with something sharper if you wish. Cheddar makes an assertive substitution,...
Author: Sam Worley
You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!
Author: Donna Hay
Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church...
The oats, nuts, and fruit in this batter will start your day on the right nutritional foot-even with a generous glug of maple syrup poured over the top.
Author: Anna Jones
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They're all pretty perfect, but we'll take the advanced version,...
Author: Chris Morocco
Crunchy, healthy, protein-packed waffles made with whole-wheat flour and peanut butter.
Author: Melissa Clark
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one, he acknowledged that it was even better. Grilling...
Author: Andrea Albin
Author: Nancy Grubin
Author: Crystal Cook
These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie...
Author: Gina Marie Miraglia Eriquez
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture...
Author: Rose Levy Beranbaum
Author: Amelia Freer
Chop whatever veg you've got in your fridge to make this soup.
Author: Bon Appétit Test Kitchen
Author: Steven Satterfield
Author: Antoinette Muto
Author: Lucy Danziger
Author: Bon Appétit Test Kitchen
An easy Cranberry Pineapple Punch recipe.
Author: Alison Roman
Author: Allison Arevalo
Author: Kris Yenbamroong
Author: Elizabeth Green
Author: Jamie Geller
Author: Alison Roman
Author: Amy Finley
Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.
Author: Anna Stockwell
Author: Gabe Soria
An easy Old Fashioned Lemonade recipe. Each squeezed lemon yields about 1/6 cup of juice.
Author: Sheila Lukins
Author: Marie T. Mora
A whipped frosting lightens up this classic chocolate cake.
Author: Amy Finley
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez