Author: Emily Ansara Baines
Author: Bon Appétit Test Kitchen
Author: Gina Schild
Author: Joan Lang
Author: Anne Stiles Quatrano
Author: Bon Appétit Test Kitchen
Author: Beth Peterson
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.
Author: Katherine Sacks
In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.
Author: Sarabeth Levine
Author: Julia Child
Author: Donna Chase
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Author: Eula Mae Doré
Author: Maria Helm Sinskey
English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly thicker. Traditionally they are served on Shrove...
Author: Darren McGrady
Author: Selma Brown Morrow
Author: Melissa Roberts
Executive food editor Kemp Minifie brought the idea for this restorative pasta from her own home. Everyone in the test kitchen loved the briny intensity of feta and olives offset by sweet currants and...
Author: Shelley Wiseman
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Author: Holly Smith
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks
Author: Jill Silverman Hough
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Author: Claire Saffitz
Author: Judith Fertig
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Author: Jeanne Kelley
Author: Paul Grimes
Author: Georgia Downard
Author: Kevin von Klause
Author: Ken Haedrich