Author: Michael Symon
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Author: Grace Gordon
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight...
Author: Gina Marie Miraglia Eriquez
Author: Jane Daniels Lear
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat...
Author: Bon Appétit Test Kitchen
Author: Tom Ponticelli
Author: Ruth Cousineau
Author: Amelia Saltsman
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Author: Matt Lewis
Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with...
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Lori Longbotham
Author: Bobby Flay
This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.
Author: Julie Loria
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden,...
Author: Katy Hees
Author: Jayne Cohen
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one...
Author: Rick Browne
Author: Bon Appétit Test Kitchen
Author: Shari Ledwidge
Author: Melissa Roberts
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty...
Author: Roberto Santibañez
Author: Nathan Sivin
Author: Alan Rosen