Author: Bon Appétit Test Kitchen
Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Tamasin Day-Lewis
Author: Dorie Greenspan
Author: Marlena Spieler
Author: Alice Medrich
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: Melissa Clark
Author: Antonio Pisaniello
Author: Einat Admony
Author: Gertrude Burnom
Author: Michael Symon
Author: Diane Rossen Worthington
Author: Linda Ziedrich
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
Author: Nancy Oakes
Author: Lauren Chattman
A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.
Author: Melissa Clark
Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.
Author: Ori Menashe
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
We transformed the regular hands-on skillet method to a very hands-off oven technique.
Author: Claire Saffitz
Author: Gerald Hirigoyen
Author: Kevin Roberts
Author: Katie Brown