Author: Paul Grimes
Author: Tracey Seaman
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Stanley Tucci
Author: Roy Finamore
Author: Elinor Klivans
Author: Tasha de Serio
Author: Marcel Desaulniers
Author: Shelley Wiseman
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
Author: Melissa Roberts
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations....
Author: Rhoda Boone
If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.
Author: Nicole Rucker
Author: Donna Hay
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from),...
Author: Shelley Wiseman
Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet apple fritters. Any firm apple works well here.
Author: Mindy Fox
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Sharon Buck
Author: David Guas
Author: Gina Marie Miraglia Eriquez
Author: Evan Kleiman
Author: Judith Choate
Author: Bon Appétit Test Kitchen
Author: Matt Lee
Author: Allen Susser
Author: Bon Appétit Test Kitchen