We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.
Author: Claire Saffitz
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata...
Author: Sara Dickerman
Author: Sergio Remolina
Author: Sheila Lukins
Memelas are a favorite Mexican recipe: griddled masa disks that get crispy on the edges but stay tender inside, topped with salsa and queso fresco.
Author: Bricia Lopez
Author: Tamasin Day-Lewis
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Francois Payard
Author: Michael Laiskonis
Author: Einat Admony
Author: Duane Sorenson
Author: Cindy Mushet
Recipe for diner-style rice pudding
Author: Jeanne Kelley
Author: Andrew Carmellini
Ultrarich and almost custardy in the middle, this cornbread from Hillstone (a.k.a. Houston's, Honor Bar, R+D Kitchen, Rutherford Grill, and South Beverly Grill) is the kind of appetizer you should serve...
Author: Sarah Tenaglia
Author: Paul Grimes
Author: Rori Trovato
Author: Melissa Clark
Author: Suzanne Goin
Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.
Author: Molly Baz
Author: Andrea Albin
Author: Terry Conlan
Author: Diane Rossen Worthington
Author: Evelyn Herring
Author: Joseph Bastianich
Author: Johnny Iuzzini
Author: Sandra Crook
Author: Beth Hensperger