Author: Janie Hibler
Brandy, cinnamon, and lemon zest combine to give this plum tart unbelievable aroma and wonderful flavor.
Author: Joan Nathan
Author: Ian Knauer
Author: Allison Arevalo
Author: Bon Appétit Test Kitchen
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes....
Author: Joan Nathan
Bucheron is an aged goat cheese-sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.
Author: Anders Braathen
Author: Dorie Greenspan
Author: Melissa Clark
Author: Faith Willinger
Author: Jessica Goldman Foung
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Author: Amelia Saltsman
Check out this easy, authentic South Indian Green Bean and Corn curry from cookbook author Maya Kaimal.
Author: Maya Kaimal
Author: Dianne Rossmando
Author: Edward Lee
Author: Lorna Sass
Author: Nava Atlas
Author: Roberto Santibañez
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Author: Elizabeth Falkner
Author: Sheila Lukins
Roasted broccoli and seitan add bulk to this vegan burger from Tyler Kord, chef at cult favorite sandwich shop No. 7 Sub in New York City.
Author: Tyler Kord
Author: Tammy Moore-Worthington
Author: Susan Herrmann Loomis
Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.
Author: Yotam Ottolenghi
An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay-infused wine syrup keeps things interesting.
Author: Lillian Chou