Author: Sara Kramer
Author: Michael Anthony
Author: Mimi Thorrison
Author: Cristina Ceccatelli Cook
Author: Ira Freehof
Author: Victoria Granof
We stole your nonna's ziti and took it on a self-discovery tour of Middle Eastern flavors. Sorry-it doesn't want to come home.
Author: Chris Morocco
Hibiscus tea has a gorgeous magenta hue and sweet-tart cranberry flavor. This pavlova uses the tea two ways: finely ground to infuse and tint light-as-air meringues and also brewed, reduced, and combined...
Author: Rhoda Boone
Author: Susan Spungen
If you want to rein in this over-the-top recipe a bit, feel free to serve the cookies on their own.
Author: Stephen Stryjewski
This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed...
Author: Candice Kumai
Author: Rebekah Peppler
Author: Karen Adler
This is a miniature version of a New York favorite - a cakey cookie with sweet half-moons of vanilla and chocolate icing.
Author: Debra Ponzek
Author: Catherine McCord
Author: Victoria Granof
Author: Nick Malgieri
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular...
Author: Yotam Ottolenghi
Author: Ellie Krieger
Author: Pichet Ong
Author: Maggie Ruggiero
Author: Catherine McCord
Swedish pearl sugar stands in for coarse salt in this sweet take on the soft pretzel.
Author: Melissa Roberts
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco
Author: Victoria Granof
Author: María Del Mar Sacasa
Author: Jenny Rosenstrach
Author: Ani Phyo
Author: Victoria Granof
Author: Bon Appétit Test Kitchen