Author: Kay Chun
Author: Dean Rucker
Author: Bon Appétit Test Kitchen
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture...
Author: Rose Levy Beranbaum
This recipe is used to make a variety of cookies, Basic Butter Cookie Dough that can be prepared in 45 minutes or less.
Author: Bon Appétit Test Kitchen
Author: Kay Chun
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to soak up the custard, so this one has a much looser...
Author: Rocco DiSpirito
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...
Author: Rochelle Palermo
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
Author: Elma W. Bagg
Author: Deborah Madison
Author: Kelly Senyei
Author: Mary O'Callaghan
Author: Bon Appétit Test Kitchen
Author: Amelia Freer
Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas....
Author: Eli Gorelick
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.
Author: Anna Stockwell
Author: Andrew Friedman
Author: Lorna Sass
Author: Kay Chun
Author: Maggie Ruggiero
This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.
Author: Amanda Hesser
Author: Gina Marie Miraglia Eriquez