Author: Melissa Roberts-Matar
Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .
Author: Katherine Sacks
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
Author: Martha Hall Foose
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Cristina Ceccatelli Cook
Author: Lisa Zwirn
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: Hugh Fearnley-Whittingstall
The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.
Author: Tom Douglas
Author: Maggie Ruggiero
Author: Joseph Gogolinski
Author: Lourdes Castro
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Elinor Klivans
Author: Kevin Dundon
Author: John Currence
Author: Melissa Perlman
Author: Gina Marie Miraglia Eriquez
This versatile salsa also pairs well with scallops or roast fish.
Author: Bon Appétit Test Kitchen
Author: Katie Brown
Store-bought peppermint ice cream will vary in color from pale pink to bright pink.
Author: Sarah Tenaglia
Author: Chelsea Monroe-Cassel
Author: Giada De Laurentis
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's...
Author: Andrea Bemis
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Author: Seamus Mullen