Prep the savory hash and refrigerate in individual ramekins for a quick and easy breakfast; just top with an egg and bake.
Author: Sara Kate Gillingham
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided...
Author: Joan Nathan
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
Using canned chipotles brings some smoky heat to these deviled eggs.
Author: Zanne Stewart
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Author: Lorraine Pascale
Author: Peter Reinhart
Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable...
Author: Rhoda Boone
Author: Jasper White
Author: Nick Malgieri
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Author: Dale DeGroff
Author: Kathy Casey
Author: Joe Gannon
Author: Lara Ferroni
Author: Andrea Albin
Author: Gabrielle Hamilton
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture...
Author: Rose Levy Beranbaum
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Author: Faye Levy
Author: Kay Chun
Author: Mary Cech
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...
Author: Rochelle Palermo
Author: Joanne Weir
Author: Kay Chun
Author: Dean Rucker
Author: Jamie Deen