Author: Rocco Lugrine
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
Author: Molly Stevens
Author: Lora Zarubin
Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
Author: Kate Fogarty
Author: Linda Ziedrich
Author: Miriam Backes
Author: Susan Herrmann Loomis
Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.
Author: Mindy Fox
Author: Maria Helm Sinskey
Author: Jeanne Thiel Kelley
Author: Sandy Krasner
Author: Melissa Clark
Author: Melissa Roberts
Author: Carole Chernick
Author: Ian Knauer
Author: Susan Spungen
Author: Bill Granger
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
Author: Bon Appétit Test Kitchen
Author: Cindy Mushet
Author: Clotilde Luce
A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer.
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Author: Carla Rollins
Author: Florence Myers