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One Pot Clam Bake

Author: Bon Appétit Test Kitchen

Almond Cake

Author: Claudia Roden

Chocolate Mayonnaise Cake

Author: Matt Lewis

Blue Cheese Dip

Author: Sarah Dickerman

Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of...

Author: Molly Wizenberg

Frico

Author: Bon Appétit Test Kitchen

Mini Crab Cakes

Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.

Author: Betty Rosbottom

Crème Brûlée Tart

More than 30 years ago, Michael McCarty opened Michael’s, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he...

Author: Melissa Roberts

Garlic and Cheese Crostini

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.

Coffee Caramel Crème Brûlée

The custard in this clever crème brùlée tastes just like a rich caramel cappuccino.

Author: Sarah Patterson Scott

Homemade Ginger Ale

Author: Andrea Albin

Darkest Chocolate Cake With Red Wine Glaze

The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.

Zeppole with Chocolate Sauce

Author: Ethan Stowell

French 75

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...

Author: Eben Freeman

Lime Angel Food Cake with Lime Glaze and Pistachios

Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.

Author: Matt Lewis

Grilled Charmoula Lamb Chops

Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.

Bazooka Bubblegum Cocktail

Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...

Author: Eben Freeman

Fig and Blue Cheese Savouries

Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.

Author: Amanda Hesser

Lobster fra Diavolo

While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.

Author: Sheila Lukins

Luxe Truffle Deviled Eggs

Author: Kathy Casey

Eggplant Fritters with Honey

Author: Claudia Roden

Fried Zucchini Blossoms

Author: Bon Appétit Test Kitchen

Fresh Peach and Gingercream Shortcakes

Author: Bon Appétit Test Kitchen

Champagne Punch with Brandy and Citrus

Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory-and fresh mint seconds the motion. "Once the Champagne has been added," says Scott Peacock,...

Author: Scott Peacock

Classic Champagne Cocktail

Author: Kim Haasarud

Perfect Crostini

Author: Katie Brown

Blended Golden Mojito

Author: Sarah Tenaglia