Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made up to two days in advance-and kept in the fridge...
Author: Anna Stockwell
Author: Karen Stocker
Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style...
Author: Kendra Vaculin
Author: David Guas
Author: Bon Appétit Test Kitchen
Author: Lorri Lanning
Author: Maria Helm Sinskey
Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs
Author: Katherine Sacks
Author: Engin Akin
Author: James Beard
A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.
Author: Rhoda Boone
Author: Catherine McCord
Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.
Author: Yasmin Newman
Author: Ian Knauer
Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat, and sweetened with honey. This slow-rise recipe...
Author: Bobbie Kramer
Author: Melissa Roberts
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great...
Author: Ron Silver
Author: Paul Richardson
Author: Bonnie Wilkens Metully
The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.
Author: Barbara Poses Kafka
This silky chocolate mousse is made without egg yolks which leaves the decadent dessert airier than other versions.
Author: Patricia Wells
Author: Jasper White
Author: Anne Willan
Author: Ruth Joseph
Naturally gluten-free cookies made with just three ingredients:
Author: Molly Baz
Author: Jeanne Thiel Kelley
Author: Selma Hurwitz
This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites - so that you have an abundance of this great meringue....
Author: Shirley O. Corriher
Author: Sheila Lukins