Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
Author: Jasper White
Author: Larraine Perri
Author: Gina Marie Miraglia Eriquez
Author: Lora Zarubin
Author: Michael Richard
Author: Ruth Cousineau
Author: Roberto Santibañez
Author: Eric Treuille
This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
Author: Andy Baraghani
Author: Jayne Cohen
Author: Mary Alberghetti
Author: Karen DeMasco
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
Author: Joanne Chang
Author: Barbara Hansen
These fondant cakes are absolute show-stoppers and so simple to make. Dip your spoon in for luscious mouthfuls of molten peanut butter goodness.
Author: Donna Hay
Use any stone fruit that looks good to you, or combine two or three types as long as the total weight is 2 lb. For example, try baking with a mix of plums, or combine peaches and nectarines, or try apricots...
Author: Carla Lalli Music
Author: Bon Appétit Test Kitchen
Author: Blair Box
All that sour cream keeps these biscuits super moist and tender-they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).
Author: Claire Saffitz