Author: Bruce Aidells
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Rocco DiSpirito
Author: Sherri Guggenheim
Author: Selma Brown Morrow
In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce
Author: Lori Longbotham
Author: Dorie Greenspan
Author: Scott Peacock
This classic spongecake is thought to have originated with German settlers.
Author: Norma Shirley
This French-style tart deserves a sophisticated apple. Our top pick is the Braeburn, which is crisp and sweet-tart with a fruity, almost perfumed flavor. It's a perfect match for the delicate almond filling....
Author: Dorie Greenspan
Author: Sarah Tenaglia
Author: Jeff Cerciello
Author: Maria Speck
Author: Bon Appétit Test Kitchen
Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good...
Author: Susanna Hoffman
Author: Maggie Ruggiero
Author: Edna Lewis
Author: Melissa Clark
Author: Veronica Chambers
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
Author: James Oseland
Author: Mario Batali
Author: Faith Willinger
My great-aunt's recipe. I like to turn the oven up a bit at the end, to make sure that the top crisps up.
Author: David Deephanphongs
Author: Rebekah Peppler