Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.
Author: Alison Roman
Author: Mary Corpening Barber
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
Author: Denise Gee
Author: Ian Knauer
Author: Zoe Singer
Author: Lou Seibert Pappas
Author: Michael Chiarello
Author: Marcie Turney
Author: Nicole Coady
Author: Maggie Ruggiero
Author: Jacques Pépin
Author: Rebecca Miller French
Author: Tori Ritchie
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Author: Lora Zarubin
Author: Bon Appétit Test Kitchen
Author: Todd Weisz
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.
Author: William Werner
Author: Tracey Zabar
Raspberry Crème Fraîche Puff
Author: Clark Frasier
If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use-and you can't make this dessert without one.
Author: Alison Roman
Author: Melissa Roberts