Author: Ruth Cousineau
This savory cake is packed with Parmesan and basil. Serve it in slices for brunch alongside a salad of fresh fruit or bitter greens.
Author: Yotam Ottolenghi
A perfect ending to any Asian meal.
Transform redeye gravy, a breakfast elixir of ham scraps and coffee, into a sophisticated sweet-and-sour glaze with the addition of sorghum syrup and a touch of apple cider vinegar.
Author: Linton Hopkins
Author: Bon Appétit Test Kitchen
Author: Catherine McCord
Author: Martin Webb
Author: Maria Helm Sinskey
Author: Catherine S. Vodrey
Author: Megan Gordon
This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it is no coincidence that mandu sounds a lot like the...
Author: Deuki Hong
Author: Jan Esterly
These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.
Author: Madhur Jaffrey
Author: Lorraine Vassalo
Author: James Irby
Author: Tara O'Brady
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.
Author: Jon Shook & Vinny Dotolo, Animal
Author: Melissa Hamilton
Author: Catherine McCord
This cute loaf cake is flavored with almond extract and floral poppy seeds and topped with a whipped dark-chocolate frosting.
Author: Mimi Council
Author: Betty Rosbottom
Author: Melissa Roberts
Author: Deborah Snyder
Author: Victoria Granof
Author: Greg Case
Author: Evan Bloom