Author: Victoria Granof
Author: Sheila Lukins
Author: Bon Appétit Test Kitchen
Author: Francois Payard
Author: Roy Finamore
Author: Tracey Seaman
Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet apple fritters. Any firm apple works well here.
Author: Mindy Fox
Author: Bon Appétit Test Kitchen
Author: Claire Saffitz
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Author: Chris Morocco
Author: Lorna Sass
Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that good.
Author: Bon Appétit Test Kitchen
We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.
Author: Mary Frances Heck
Author: Bon Appétit Test Kitchen
First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.
Author: Alison Roman
Coarse raw sugar gives these nutty, chocolate-laced cookies a subtle crunch in every bite.
Author: Ochre Bakery, Detroit, MI
Author: Mark Bittman
Author: Lillian Chou
You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.
Author: Chris Morocco
Author: Rawia Bishara
Author: Matt Lewis