Author: Bon Appétit Test Kitchen
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
Author: Kemp Minifie
Author: Gabriella Vigoreaux
Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.
Author: Edward Lee
Author: María Del Mar Sacasa
Author: Rosemary Leicht
Author: Rocco Lugrine
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...
Author: Rochelle Palermo
You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.
Author: Joe Sparatta
Author: Lorraine Pascale
Author: Rick Mast
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Shelley Wiseman
Author: Victoria Granof
Wheat germ lends a good dose of vitamins to these delicious, kid-friendly muffins, while boosting the nutty flavor.
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're nutty, both crisp and chewy, and just a bit crumbly-the...
Author: Maggie Ruggiero
Step one: cut holes in two pieces of sourdough. Step two: fry eggs in those holes. Step three: slap them together with crispy bacon, melty cheddar, and plenty of hot sauce.
Author: Alison Roman
Author: Erin Renouf Mylroie
Author: Lori Longbotham
There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like...
Author: Katherine & Ryan Harvey
Author: Michael Skibitcky
Author: Nava Atlas
Author: Jamie Oliver
Author: Abigail Johnson Dodge
Author: Melissa Clark
Author: Karen Heist
Author: Kimberley Hasselbrink
Author: Judy Moy
Author: Susie Theodorou
Author: Sarah Patterson Scott
Author: John Besh
This chicken soup recipe can be served at a Passover seder or anytime. Ginger in the broth and fresh herbs in the matzo balls makes this version of the traditional soup stand out.
Author: Melissa Roberts
Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.
Author: Ari Kolender