Author: Diane Rossen Worthington
Author: Joan Nathan
Author: Ellen Slaby
Author: Bruce Aidells
Lemon makes the perfect foil for carbonara's salty richness. You may never go back.
Author: Chris Morocco
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
Author: Carla Snyder
Author: Deborah Madison
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from orzo and mozzarella, and ready in under an hour.
Author: Sarah Jampel
Author: Bon Appétit Test Kitchen
Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's...
Author: AnneElena Foster
Author: Gale Gand
These sweet rolls are soft, pillowy, scented with cardamom, and streaked with a sweet, buttery cinnamon swirl.
Author: Kat Boytsova
These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's...
Author: Tara O'Brady
Hash browns serve as the bottom crust in this multi-layered marvel.
Author: Bon Appétit Test Kitchen
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Author: Chris Morocco
Author: Dan Barber
Author: Kristine Kidd
Author: Susan Herrmann Loomis
Author: Dorie Greenspan
Author: Ivy Manning
Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides a layer of richness.
Author: Todd Richards
A topping of salmon roe gives these deviled eggs an extra layer of flavor.
Author: Julie Smolyansky
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice instead.
Author: Angela Dimayuga
Author: Jennifer Iserloh