Author: Michael Lomonaco
Author: Lora Zarubin
Author: Melissa Roberts
Author: Ruth Cousineau
Author: Shelley Wiseman
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco
One bite of this exemplary antipasto entirely changed the way I thought about Italian cooking-and cooking in general. So Zen-like in their elegance and simplicity, so little and yet so much said, these...
Author: Mario Batali
Author: Gina Marie Miraglia Eriquez
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
Author: Jennifer Iserloh
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Hold off on the holly sprigs. The only centerpiece your table needs is a showstopping crown roast of pork that's fit for a queen-and a crowd. Once you've got the two racks tied together, making this is...
Author: Claire Saffitz
Author: Amanda Hesser
Author: Damon Lee Fowler
Author: Bon Appétit Test Kitchen
Author: Gabrielle Hamilton
Author: Diane Rossen Worthington
Author: Melissa Roberts
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Pickled grapes make a refreshingly sweet-tart companion to rich country pâté in this simple bite-size appetizer.
Author: Union Square Events
Author: Peter Reinhart
Author: Jill Silverman Hough
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice...
Author: Lillian Chou
Author: Jill Silverman Hough
Author: Maggie Ruggiero
Author: Abigail Johnson Dodge
Author: Ian Knauer
Author: Zoe Singer
Author: Tori Ritchie
Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads.
Author: Chris Morocco
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.
Author: Dawn Perry
Author: Ian Knauer
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Author: Diane Morgan
You'll be surprised by just how easy it is to pull off this super-impressive flavor-packed holiday roast.
Author: Anna Stockwell
Author: Bruce Aidells
Braided Almond-Cream Wreath (Kranzkuchen) is an almond-paste and rum-raisin-stuffed sweet wreath. It is glorious: sticky and rich, winey with rum and almond paste, chewy, and flaky all at once. After baking,...
Author: Luisa Weiss
Author: Lora Zarubin