Author: Julia Watson
Author: Ian Knauer
Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to...
Author: Mary Cech
Author: Ghillie James
Author: Bon Appétit Test Kitchen
These cakes are delicate and golden, tasting subtly of vanilla with a faint hint of lemon.
Author: Erin McKenna
Author: Melissa Clark
Author: Lannice Snyman
Author: Alan Kistler
Author: Warren Brown
Author: Steven Raichlen
Author: Stephen A. McLeod
Author: Marcela Valladolid
Author: Ania Catalano
Author: Tracey Zabar
Author: Dorothy Rose Long
Author: Maggie Ruggiero
Author: Ian Knauer
Author: Abigail Johnson Dodge
Author: Erika Lenkert
The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy...
Author: Ruth Cousineau
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez