Author: Todd Porter
Author: Amanda Hesser
Author: Jeanne Kelley
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Author: Lora Zarubin
Author: Anton Nocito
Author: Maggie Ruggiero
Author: Vikas Khanna
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Zoe Singer
Author: Sarah Britton
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
This classic spongecake is thought to have originated with German settlers.
Author: Diane Rossen Worthington
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
Author: David Downie
Author: Tracey Zabar
Author: Camper English
Author: Kimberly Kennedy
Author: Sarma Melngailis
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Author: Elizabeth Falkner
Recipe for a French 75, a classic sparkling cocktail made with Champagne, gin (or cognac!), and lemon.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Emily Luchetti
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Sean Traynor
To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.
Author: Sandra Holl
Author: Linnea Johansson