Author: James Beard
Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.
Author: Jodi Liano
Author: Bon Appétit Test Kitchen
Author: Jacques Pépin
Author: Andrea Albin
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
Author: Evan Bloom
Author: Julie Hasson
Author: Claudia Fleming
Author: Melissa Hamilton
Author: Mark Russ Federman
Author: Evan Kleiman
Author: Bon Appétit Test Kitchen
Baking a wedding cake is not as crazy-or difficult-as it sounds! This stunning and delicious cake is designed to be as streamlined as possible. The moist buttermilk cake requires no trimming, the cream...
Author: Katherine Sacks
Author: Todd Davies
My mother learned to cook this bread during the Depression, when nothing was wasted - especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them...
Author: Ruth Cousineau
Author: Michael Psilakis
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas
Author: Claire Saffitz
Author: Stephanie Clarke
Author: Andrea Albin
Author: Jane A. Van Pelt
Author: Michele Scicolone
Author: Katy Sparks
Author: Abigail Kirsch
Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.
Author: Rozanne Gold
Author: Austin Zimmerman
This sublime lemon dessert is the perfect antidote to all those chocolate bunnies and chocolate-stuffed eggs proliferating at Easter like, well...rabbits. It helps that our pudding is simple to make, too....
Author: Gina Marie Miraglia Eriquez
Sticky rice is the main event at the northern Thai table. Small bites of each dish are put on the diner's plate, then a walnut-size amount of rice is formed into a ball with your fingers and used to pick...
Author: Suzanne Goin
Author: Karen DeMasco
Pair these buttery chive-topped noodles with a rich meat main, like veal piccata.
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz