A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor-simply...
Author: Melissa Roberts
The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.
Author: Alison Roman
Author: Gina Marie Miraglia Eriquez
Author: Tori Ritchie
Author: Abigail Johnson Dodge
Author: Maggie Ruggiero
Author: Abigail Johnson Dodge
Author: Diane Rossen Worthington
Author: Maggie Ruggiero
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Author: Chuck Williams
Author: Joanne Weir
Author: Sarah Patterson Scott
Author: Jennifer Iserloh
Author: Federica Cucinelli
Author: James Beard
Author: Shelley Wiseman
Author: Maria Helm Sinskey
Crunchy peanut butter and a quick, glossy, trufflelike chocolate ganache take the classic peanut butter blossom cookie a step up from it's former self.
Author: Shauna Sever
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Author: Graham Elliot
Author: Andrea Albin
Author: Dan Barber
Author: Oliver Strand
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Author: Gabrielle Hamilton
Author: Irma S. Rombauer
Author: Maria Helm Sinskey
Author: Melissa Hamilton
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.
Author: Eben Freeman
Author: Ruth Cousineau
Author: Abigail Johnson Dodge
Author: Bon Appétit Test Kitchen
Author: Tori Ritchie