Author: Marcia Munson
Author: Ginny Hamisch
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then...
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
Author: Anna Pump
Author: Carol Hill
Author: Sergio Remolina
This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black chocolate loaf flavored with orange zest and steeped in orange juice after it is baked.
Author: Maida Heatter
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
Author: Jeanne Thiel Kelley
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.
Author: Paul Grimes
Author: Barbara Walt Gustin
Author: Rachel Shakerchi
Author: Lisa Zwirn
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition...
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United Nations Organisation. Bobotie is a Cape-Malay creation,...
Author: Lannice Snyman
Author: Tom Gilliland
Author: Lillian Chou
The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.
Author: The Kraft Heinz Company
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Author: Claire Saffitz
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Author: Lora Zarubin
Author: Bruce Aidells
Author: Jill O'Connor
A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson