The technique for shaping this sculptural loaf is very simple, but the result is dramatic. Once baked, the bread resembles a towering cornstalk, and each roll, or "ear of corn," is torn off the stalk by...
Author: Ruth Cousineau
Author: Tracey Seaman
Author: Elizabeth Andoh
Author: Romney Steele
Author: Gina Marie Miraglia Eriquez
Cornmeal gives these crisp rounds a sandy texture that makes them an ideal cookie for ice cream sandwiches. They're also delicious all by themselves, or with a tall glass of iced tea or lemonade.
Author: Evan Kleiman
Author: Ian Knauer
Author: Nick Malgieri
Author: Sheri Castle
Author: Justin Devillier
Author: Anna Stockwell
Author: Nigella Lawson
Author: Catherine McCord
Author: Melissa McClure
Author: Ruth Gardner-Loew
A chocolate-infused whipped cream tops a caramel-filled chocolate crust in this elegant-but still single serve-dessert, reminiscent of the classic candy.
Author: Maury Rubin
Author: Marlena Spieler
Tlacoyos are small, flat patties about the size of your hand, made from corn masa that's been stuffed with mashed beans, requesón (a salty, spreadable cheese similar to ricotta) or fava beans, and cooked...
Author: Lesley Téllez
Author: Ashley Christensen
Author: Ron Silver
Author: Jessica Strand
Hibiscus tea has a gorgeous magenta hue and sweet-tart cranberry flavor. This pavlova uses the tea two ways: finely ground to infuse and tint light-as-air meringues and also brewed, reduced, and combined...
Author: Rhoda Boone
Author: Suzanne Tracht
Author: Melissa Clark
Author: Zoe Singer
Why drink O.J. with your yogurt when you can mix it in?
Author: Claire Saffitz
Author: Ben VanVechten
Author: Michael Psilakis
This cube of crustless milk bread is encased in a shiny, shatteringly thin caramel shell, then filled with an enormous dollop of chamomile-infused vanilla bean custard.
Author: Mandy Lee
Author: Bon Appétit Test Kitchen
Author: Julia Child