Author: Jennifer Rubell
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
This moist cake keeps beautifully for a day or two after you make it.
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
Author: Shula Udoff
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Author: Alice Medrich
Author: Lisa Ferro
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the...
Author: Bon Appétit Test Kitchen
Author: Brandi Neuwirth
Author: Mary Frances Heck
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Author: Nancy Grubin
Author: Sharon Ryan
Author: Liza Davies
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Author: Molly Baz
Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
Author: Bill Brett
Author: Jennifer Martin
Cod and pollock are both great alternatives for the halibut.
Author: Andy Baraghani
Author: Jennifer Martin
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
Author: Bon Appétit Test Kitchen
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen