Author: Stanley Lobel
Author: Sisi Carroll
Author: Bon Appétit Test Kitchen
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
Author: Lori De Mori
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat...
Author: Bon Appétit Test Kitchen
Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker...
Author: Melissa Clark
Author: Julia Child
Author: Matt Lewis
Author: Shelley Wiseman
Author: Stanley Lobel
Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
Author: Marcy Goldman
Author: Gina Marie Miraglia Eriquez
Author: Gwyneth Paltrow
Author: Bon Appétit Test Kitchen
A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.
Author: Maria Helm Sinskey
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size,...
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer...
Author: Daniel Holzman
Author: Sarah Dickerman
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United Nations Organisation. Bobotie is a Cape-Malay creation,...
Author: Lannice Snyman
Author: Fred Thompson
Author: Bobby Flay
Author: Nancie McDermott
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight...
Author: Rose Levy Beranbaum
Author: Gemma Sanita Sciabica
Author: Julia Child
Author: Sandy Stevens
At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for...
Author: Anna Pump
Author: Gina Marie Miraglia Eriquez
Author: Hilary Shevlin Karmilowicz
Author: Ruth Cousineau
Author: Jeanne Kelley
Author: Bon Appétit Test Kitchen
Author: Suzanne Tracht
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
Author: Lora Zarubin
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware stores. These lightweight enameled pans with...
Author: Ruth Cousineau