Author: Francis Mallmann
Author: Tracey Seaman
Author: Pamela Grennes
The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.
Author: Bon Appétit Test Kitchen
Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while...
Author: Mindy Fox
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
Author: Yolanda Paterakis
Author: Jill Silverman Hough
Author: Reddin Ellison
Pickling and grilling the cabbage for this slaw may seem labor intensive, but the extra work is definitely worth it. Once you try the combination of tangy and smoky flavors, you'll always want to make...
Author: Katherine Sacks
Author: Ruth Cousineau
Author: Jill Silverman Hough
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Author: Maggie Ruggiero
If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.
Author: Victoria Granof
Author: Grace Young
Author: Suzanne Goin
Author: Joan Colton
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with...
Author: Anna Stockwell
Author: John Currence
Author: Rich Landau
Author: Shih Yu Chen Kuo
Author: Melissa Clark
Author: Jeanne Thiel Kelley
Author: Georgia Downard
Author: Bobby Flay
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman
Author: Tyler Florence
Parmesan rind and a kitchen sink's worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
Author: Chris Morocco
To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free to use any of your favorite summer melons, including...
Author: David Kinch