Author: Jeanne Thiel Kelley
For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
Author: Chris Fischer
This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.
Author: Clifford A. Wright
Author: Elise Mitzel-Ulanoff
Author: Rebecca Rather
An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro
Author: Molly Wizenberg
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the...
Author: Alice Medrich
The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.
Author: Bon Appétit Test Kitchen
Author: Carolyn Beth Weil
Author: Ted Reader
Cooking a large piece of salmon fillet couldnt be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze add a subtle twist to the classic honey and mustard...
Author: Lillian Chou
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets.
Author: Kurt Gutenbrunner
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Author: Anna Stockwell
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he...
Author: Melissa Roberts
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Author: Bon Appétit Test Kitchen
Combine salty ham and gooey Gouda for this delightful melty sandwich.
Author: Bon Appétit Test Kitchen
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them...
Author: Ian Knauer
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success...
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Author: Susan G. Purdy
Author: Ruth Cousineau
Author: Jeanne Thiel Kelley
Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy...
Author: Rhoda Boone