Author: Amelia Saltsman
Author: Edith Guerino
Author: Melissa Roberts
Author: Gina M. Sarti
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: Rose Levy Beranbaum
Author: Lourdes Castro
Author: Mary Karlin
Author: Gina Marie Miraglia Eriquez
Author: Chris Lilly
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
Author: Miriam Chandler
Author: Donald Link
Author: Grace Young
Author: Adam Perry Lang
Author: Denise Gee
In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Author: Josef Centeno
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
Author: Hilary Shevlin Karmilowicz
Author: Marlena Spieler
Author: Amy Finley
Author: Alan Michael Parker
Author: Gina Marie Miraglia Eriquez
Author: Ian Knauer
Author: Marina Riccardi
Author: Bon Appétit Test Kitchen
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
Author: Dina Cheney
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
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Author: Victoria Granof
Author: Ian Knauer
Author: John Willoughby
Author: Mimi Smith
Author: Cindy Mushet
Author: Sara Dickerman
Author: Sally Schmitt
Author: Gina Marie Miraglia Eriquez
Author: Jeanne Thiel Kelley
Author: Toni Oltranti