Author: Alain Ducasse
Author: Jill Donenfeld
Author: Shelley Wiseman
Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.
Author: Alison Roman
Author: Melissa Hamilton
This decadent dessert delivers the flavor of a certain beloved Easter candy in the form of an elegant tart with a crispy cookie crust.
Author: Rhoda Boone
Author: Alison Roman
Lemon cake is always a crowd pleaser and this lemon drizzle cake is fool-proof and also results in the most delicious, tangy and moist cake ever.
Author: Alida Ryder
Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.
Author: Chef Seamus Mullen
Author: Tamasin Day-Lewis
Author: Maggie Ruggiero
Author: Kimberley Hasselbrink
Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.
Author: Melissa Hamilton
Author: Gina Marie Miraglia Eriquez
Author: Lidia Bastianich
Author: Tracey Seaman
Author: Matt Wallace
Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.
Author: Art Smith
Pecan pie french toast casserole takes your standard baked french toast up a notch with a crunchy pecan pie filling topping. Your brunch guests will love it!
Author: Melissa Hamilton
Author: Diane Rossen Worthington
A basket full of freshly baked rolls adds a welcoming touch to any holiday table. Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.
Author: Maggie Ruggiero
Author: Elizabeth Quijada
Author: Mario Carbone
Author: Elizabeth Belkind
Author: Melissa Roberts
Author: April Bloomfield
Author: Bon Appétit Test Kitchen
Author: 4 Ingredients
"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian,...
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Growing up in the Italian region of Istria (now a part of Croatia), Bastianich remembers making these dolls every Easter. "The pinza bread would be made for the adults, but for the children, the loaves...
Author: Lidia Bastianich
To give a batch of almond shortbread cookies the pastel treatment, dust them with tinted confectioners' sugar. We blended the sugar with finely ground freeze-dried fruits (blueberry, raspberry, and mango)...
Author: the editors of Martha Stewart Living