Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Author: Bobby Flay
Author: Dorie Greenspan
Author: Tina Miller
Author: Dave Lieberman
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Author: Victoria Granof
Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I also like to vary the dried fruit - a mix of chopped...
Author: Kate Fogarty
Author: Melissa Roberts
Author: Noah Bernamoff
Author: Tori Ritchie
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley would be great. No lamb? Use another ground meat...
Author: Sohla El-Waylly
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
Author: Amelia Saltsman
Author: Anne Jones
Author: Andrea Albin
Author: Melissa Roberts
Author: Paulette Sexton
Author: Torben Jensen
Author: Bon Appétit Test Kitchen
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
Author: Amy Traverso
Author: Bon Appétit Test Kitchen
Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won't squash or shred the slices.
Author: Rick Martinez