Author: Maggie Ruggiero
Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour...
Author: Anna Stockwell
Author: Lara Ferroni
This recipe was created to accompany Fallen Chocolate Squares À La Mode with Butterscotch Sauce. Can be prepared in 45 minutes or less, but requires additional unattended time.
Author: Joy Pierson
There's nothing better than puffy yeasted buns saturated in rum syrup, especially when it's inspired by the citrusy Mai Tai cocktail.
Author: Martha Collison
Author: Jill Dupleix
Author: Ian Knauer
Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
Author: Anissa Helou
Author: Chris Morocco
This recipe warms the heart of my big sister, Omolola. She insists that she can't make it like I can, but I reckon she just likes being pampered once in a while. Don't we all. Yam can be a little dry on...
Author: Duval Timothy
Author: Maggie Ruggiero
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
Author: Chris Morocco
In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.
Author: Raquel Carena
This Bangladeshi vegetable fritter recipe calls for onions, cabbage, potato, and carrot, but you can use any combination of vegetables you have.
Author: Saira Hamilton
Dried barberries are incredibly tart, more so than any other dried fruit you'll encounter. Look for them at Middle Eastern markets or specialty foods stores, or order them online.
Author: Andy Baraghani
Author: Dawn McGreevey
A stunning dessert that lets two autumn fruits-pears and persimmons-shine.
Author: Amelia Saltsman
Author: Lora Zarubin
Author: Rawia Bishara
Author: Bon Appétit Test Kitchen
For dense hand-pulled noodles, you're going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for depth of flavor.
Author: Jason Wang
The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.
Author: Alison Roman
Author: Paul Grimes
Author: Selma Brown Morrow
Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.
Author: Claire Saffitz
Author: Debbie Koenig
Author: Alex Brown
Author: Bruce Aidells
Traditionally, baklava is a Middle Eastern dessert, but we fell head over heels for this savory rendition. Roasting coaxes out the earthy magic in hearty root vegetables and fennel, which are then tossed...
Author: Melissa Roberts
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Author: Christian Reynoso
These milky little doughnuts are a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup.
Author: Meera Sodha