Author: Ruth Cousineau
Author: Michele Adams
Author: Jason Gibbons
Author: Karen DeMasco
Author: Arthur Schwartz
Author: Mary Nearn
Author: Gesine Bullock-Prado
Author: Sarah Patterson Scott
Author: Lauren Salkeld
Author: Bon Appétit Test Kitchen
Author: Lauren Chattman
Author: Kimberly Boyce
Author: James Oseland
Author: Clare Crespo
Author: Abigail Johnson Dodge
Author: David Lebovitz
This classic frosting couldn't be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don't...
Author: Katherine Sacks
Author: Geraldine Ferraro
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Author: Tom Parker Bowles
Author: Deborah Snyder
Author: Shauna Sever
Author: Lannice Snyman
Author: Cory Schreiber
Quickly boiling the agave thickens it a bit; adding the strawberries while it's still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you...
Author: Amelia Rampe
Author: Bon Appétit Test Kitchen
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: Barry Correia
Author: Tracey Seaman
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.
If you can't find blood oranges, substitute navel orange zest and juice or pick up a bottle of blood orange juice.
Author: Claire Saffitz