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
Author: Molly Wizenberg
An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro
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