Author: Lara Ferroni
Author: Francois Payard
Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
Author: Anissa Helou
Author: Sarah Tenaglia
Author: Paul Grimes
Author: Maggie Ruggiero
We love this cool vehicle for fennel seed on its own, and we venture it would also boost any other fruit-based dessert as beautifully as it does the pear crisps.
Author: Holly Smith
Author: Douglas Rodriguez
Author: Maggie Ruggiero
Author: Lori Longbotham
Author: Jacques Pépin
Author: Dorie Greenspan
Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour...
Author: Anna Stockwell
Author: Dawn McGreevey
Author: David Guas
Author: Gianni Scappin
Layer slices of toasted baguette with creamy goat cheese and sugar-crusted blueberries for a sweet-and-savory hors d'oeuvres that is sure to please.
Author: Marina Delio
Author: Ruby Tandoh
When adding your hot liquids to the bowl while whisking, it helps to stabilize your bowl by rolling a kitchen towel up into a log, wrapping it into a coil as wide as the bowl's base, then setting the bowl...
Author: Lou Jones
Author: Kevin Mills
This recipe was created to accompany Fallen Chocolate Squares À La Mode with Butterscotch Sauce. Can be prepared in 45 minutes or less, but requires additional unattended time.
If you can't find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.
Author: Alison Roman
Author: Davina Besford
Author: Ian Knauer
Author: Sue Li
Author: Bon Appétit Test Kitchen
If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo...
Author: Ian Knauer
Author: Nicole Hunn
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event...
Author: Jeanne Sauvage