Author: Dan Swinney
Author: Kate Higgins
Author: Chitra Joshi
Author: Gale Gand
Author: Jill Silverman Hough
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Author: Suzanne Tracht
Author: Molly Stevens
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
Author: Judy Collins
Author: Frank Brigtsen
Author: Selma Brown Morrow
Author: Carl Hittinger
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate...
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Tim Pitt
Author: John Phillips
Author: Kate Fogarty
Author: Rozanne Gold
Author: Sisi Carroll
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Author: Bon Appétit Test Kitchen
Author: Janet Fletcher
Author: Bon Appétit Test Kitchen
Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate!
Author: Claire Saffitz
Author: Jill Dupleix