Author: Sarah Kagan
We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.
Author: Dawn Perry
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
Author: Susan Spungen
Author: Jill Silverman Hough
Author: Nava Atlas
We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.
Author: Sarah Patterson Scott
Author: Susan Herrmann Loomis
Author: Sue Li
Author: Anita Lo
Author: Allen Susser
Author: Catherine McCord
Author: Allison Kave
Author: Oliver Rowe
Author: Bill Telepan
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Author: Sarah Patterson Scott
This refreshing summer granita includes watermelon, blueberries, and mint.
Author: Adeena Sussman
Author: Roberto Santibañez
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Author: Joseph Poon
Author: Sharon Blonder Leff
Author: Thomas Keller
Author: Melissa Hamilton
Author: Bon Appétit Test Kitchen
Author: Dale Van Sky
Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.
Author: Yotam Ottolenghi
Author: Michael Ruhlman
Author: Karen DeMasco
Author: Ruth Cousineau