A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish you'll return to again...
Author: Lillian Chou
Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.
Author: Molly Baz
Author: Giada De Laurentiis
Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.
Author: Natalie Chanin & Butch Anthony
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as...
Author: Michele Adams
These crumbly, melt-in-your-mouth candies are made from just two ingredients.
Author: Ken Haedrich
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Julie Sahni
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Tracey Seaman
Author: Gretchen Holt-Witt
Author: Lidia Bastianich
Author: Tom Douglas
Author: Sharon Blonder Leff
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Author: Amber Levinson
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Author: Ann Hodgman
Author: Jean Georges Vongerichten
Author: David Guas
Author: Wolfgang Puck
Author: Marilyn Tausend
Author: Sachie Nomura
Author: Maria Helm Sinskey