Author: Jeanne Thiel Kelley
Author: Sarah Patterson Scott
Author: Rose Levy Beranbaum
Author: Chris Ford
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: Edith Guerino
Author: Melissa Roberts
Author: Ruth Cousineau
Author: Amelia Saltsman
Author: Mary Karlin
Author: Grace Young
Author: Miriam Chandler
Author: Chris Lilly
Author: Denise Gee
Author: Adam Perry Lang
Author: Amy Finley
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Author: Josef Centeno
Author: Ian Knauer
Author: Alan Michael Parker
Author: Bon Appétit Test Kitchen
Author: Marlena Spieler
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
Author: Lourdes Castro
Author: Dina Cheney
Author: Mimi Smith
Author: Victoria Granof
Author: Hilary Shevlin Karmilowicz
Author: John Willoughby
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and...
Author: Jenny Rosenstrach
Author: Ian Knauer
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Author: Gina Marie Miraglia Eriquez
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Author: Kevin West
Author: Gina Marie Miraglia Eriquez
Author: Victoria Granof
Author: Carolyn Beth Weil
Author: Sara Dickerman
Author: Donald Link
Author: Cindy Mushet