If you love beef tartare but don't love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly alternative that can take the spicy crunch...
Author: Anna Stockwell
Author: Paul Grimes
Author: Taylor Boetticher
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.
Author: Meherwan Irani
Author: Kerri Conan
Author: Dede Wilson
Author: Anton Nocito
Author: Abigail Johnson Dodge
Author: Graham Elliot
Author: Alison Roman
If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo...
Author: Ian Knauer
Author: Lora Zarubin
Author: Bruce Aidells
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Author: Christian Reynoso
A plate of these sweet bites on the coffee table means only one thing: Christmas week has arrived. I have modified my original recipe to make a softer, wetter dough, which makes these a little less crisp,...
Author: Mario Batali
Author: Jeanne Sauvage
Author: Diane Morgan
Author: Mark Overbay
This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a jammy texture that's halfway between hard and soft,...
Author: Anna Stockwell
Literally translated as "hot bath," this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet.
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Tori Ritchie
Author: Jeanne Kelley
Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Ruth Cousineau
Serve these pillowy rolls along with the ham and set out small bowls of your favorite mustards. Double the recipe for a large crowd-or, if you want to forgo baking your own, brush store-bought rolls with...
Author: Bon Appétit Test Kitchen