Author: Bon Appétit Test Kitchen
Author: Zanne Early Stewart
Here is how to make a perfectly poached egg, every time! With creamy yolks and firm whites, poached eggs are a breakfast on their own. You can also serve them over greens, topped with Hollandaise, in a...
Author: Elise Bauer
Author: Gordon Ramsay
Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach. Form the (gluten-free!) meatballs in advance and dinner can...
Author: Anna Stockwell
Author: Carolyn Beth Weil
Author: Jacques Pépin
Author: Tracey Seaman
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward.
Author: Karen Keisir
Author: Paul Grimes
A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.
Author: Ross Dobson
This dairy-free cake hits all the right autumnal notes: it's earthy thanks to the olive oil, warm thanks to the spices. Just be sure to choose your apples wisely-a softer type will melt into the cake,...
Author: David Tamarkin
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar...
Author: Tara O'Brady
Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using...
Author: Monte Farber and Amy Zerner
Author: Barbara Poses Kafka
Every Easter when I was growing up, I would wake up to the smell of makoviy rulet, a poppy seed and nut roll that's a traditional baked delicacy popular all over Ukraine. Making the dough can be quite...
Author: Olia Hercules
Author: Georgia Downard
Author: Diane Rossen Worthington
Author: Lou Seibert Pappas
Author: Melissa Roberts
Author: Michael Lata
Author: Joyce Carol Oates
Author: Andrew Carmellini
Author: Andrea Albin