Author: Lou Jones
Author: Gina Marie Miraglia Eriquez
Author: Sheila Lukins
Author: Jennifer Iserloh
Author: Abigail Johnson Dodge
Dried fruit, nuts, and oil-cured olives make this fruitcake something special.
Author: Elizabeth Falkner
Author: Maria Helm Sinskey
Author: Sara Deseran
Author: Eugenia Bone
Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert.
Author: Pat Neely
Author: Claire Archibald
Panfried eggplant, walnuts, and cheese melt into each other and make a rich filling between crisp layers of phyllo in this hearty, meat-free pie.
Author: Aglaia Kremezi
Author: Susan Herrmann Loomis
Author: Jean Georges Vongerichten
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
This cake is the little black dress of fiber - velvety and sophisticated. Medjool dates lend it an unbelievably unctuous texture. When measuring spelt flour, be sure to spoon it into the measuring cup...
Author: Karen DeMasco
Author: Viana La Place
Author: Bryant Terry
Author: Ruth Cousineau
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....
Author: Oliver Strand
Author: Alexis Touchet
Author: Bon Appétit Test Kitchen
Author: Michael Symon
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Editor's note: The recipe below originally appeared in One Potato, Two Potato by Roy Finamore with Molly Stevens. It was reprinted, along with the introductory text included here, in The 150 Best American...
Author: Fran McCullough
Author: Elizabeth Andoh
Author: Michael Phillips