Author: Sara Deseran
Author: Scott Giambastiani
Author: Allison Vines-Rushing
Panfried eggplant, walnuts, and cheese melt into each other and make a rich filling between crisp layers of phyllo in this hearty, meat-free pie.
Author: Aglaia Kremezi
Author: Susan Herrmann Loomis
Author: Susie Fishbein
Author: Jean Georges Vongerichten
Author: Catherine McCord
Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert.
Author: Pat Neely
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
This cake is the little black dress of fiber - velvety and sophisticated. Medjool dates lend it an unbelievably unctuous texture. When measuring spelt flour, be sure to spoon it into the measuring cup...
Author: Viana La Place
Pearl-like sushi rice cooks up slightly moist and sticky, so it forms a cake easily. Chilling the cakes before browning helps them hold their shape.
Author: Lillian Chou
Author: Bryant Terry
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....
Author: Oliver Strand
Author: Alexis Touchet
Author: Karen DeMasco
Author: Ruth Cousineau
Author: Mary Karlin
Author: Michael Symon
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Faith Willinger
Editor's note: The recipe below originally appeared in One Potato, Two Potato by Roy Finamore with Molly Stevens. It was reprinted, along with the introductory text included here, in The 150 Best American...
Author: Fran McCullough
Author: Evan Kleiman
Author: Michael Phillips
Author: Julie Loria
Author: Diane Rossen Worthington
Author: Alison Roman
A sophisticated take on the classic pretzel-crusted strawberry Jell-O and cream cheese "salad," this tart is made in a springform pan. Get the recipe.
Author: Andrea Slonecker
Author: Elizabeth Andoh
Author: Amelia Saltsman
The vegetables can be prepared ahead and finished up to the middle of step 3. Heat for 5 minutes before serving.
A great way to use beans and corn from your own garden or the farmer's market, this is the perfect dish for a warm summer's evening. Gently poached salmon, its flakes swollen and pillowy, is paired with...
Author: David Waltuck
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This pretty, striped cake can be assembled either from freshly made...
Author: Gabrielle Carbone
Author: Joyce Goldstein