Author: Ian Knauer
Author: Kelsey Nixon
Author: Lora Zarubin
When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.
Author: Maialino
Author: Esther Sung
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Gabrielle Hamilton
Author: Gina Marie Miraglia Eriquez
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Author: Mario Batali
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Author: Donna Hay
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Author: Dale DeGroff
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.
Author: Anna Stockwell
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Author: Sara Bonisteel
Author: Carolyn Beth Weil
Author: Melissa Roberts
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
Author: Tori Ritchie
The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.
Author: Andy Baraghani
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Mimi Thorrison
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Ruth Cousineau
Author: Maricel Presilla
Author: Bruce Aidells
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Creamy white chocolate makes a rich, milky finish for these deliciously spiced cookies. For the best flavor, buy the highest quality white chocolate you can find. High-quality milk or dark chocolate can...
Author: Samantha Seneviratne
Author: Gina Marie Miraglia Eriquez
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even...
Author: Chris Morocco
Author: Diane Rossen Worthington
Author: Dede Wilson
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman
Author: Lillian Chou
Author: Molly Stevens
Author: Dede Wilson
Author: Lora Zarubin