Author: Alice Medrich
Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.
Author: Claire Saffitz
Similar to pumpkin pie, Sweet Potato Pie is not quite as sweet. Serve with whipped cream, if you like.
Author: Andrea Albin
Garlic-brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple. They're a little labor-intensive, but once you taste them,...
Author: Claire Saffitz
Author: Brandon Wicks
Author: Elizabeth Andoh
Author: Miriyam Glazer
This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats-but its also dipped in egg batter and fried like a Monte Cristo.
Author: Maggie Ruggiero
Author: Tracey Seaman
This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice,...
Author: Gina Marie Miraglia Eriquez
Author: Rosemary Leicht
Author: Lillian Chou
Author: Caroline Belk
Author: Melissa Roberts
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try...
Author: Andrew Friedman
Author: Deborah Madison
Author: Victoria Granof
Author: Kevin Taylor
Author: Dorie Greenspan
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Tammy Moore-Worthington
Of all the citrus fruits (conveniently in season right now), tangerine has perhaps the most complex qualities. Floral and gently sweet, with an underlying tartness-like three fruits in one. And this lighter-than-air...
Author: Paul Grimes
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut...
Author: Anna Stockwell
Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"