Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Author: Mary Frances Heck
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.
This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies...
Author: Toni Oltranti
Author: Elizabeth Karmel
Author: Sharon Buck
Author: Victoria Granof
These quick-cooking lamb chops make dinner feel instantly fancy.
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Jacques Pépin
Author: Michele Scicolone
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Author: Rosemary M. Wyman
Author: James Beard
An easy Oatcakes recipe.
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Author: Claire Saffitz
Author: Melissa Roberts
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly...
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade...
Author: Edna Lewis
Author: Eben Freeman
Author: Bon Appétit Test Kitchen
Author: Rick Browne
Author: Bon Appétit Test Kitchen
Author: Paula Wolfert
It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.
Author: Union Square Events
Author: Ruth Cousineau
Author: Amber Levinson
These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.
Author: Diane Brown Savahge
Author: Lourdes Castro
Author: Bev Michaels
Author: Donald Link
Alsatian Cheese Tart
Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
Author: Ed Kenny