Author: Monique Barbeau
Everyone's favorite bake sale treat goes gluten-free without any hard-to-find ingredients or alternative flours, just cornstarch and cocoa powder. Instant coffee or espresso powder deepens the chocolate...
Author: Anna Stockwell
Author: Chef Joshua McFadden
Author: Ming Tsai
Author: Molly Stevens
This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.
Author: Ramin Ganeshram
Author: Toni Oltranti
Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.
Author: Victoria Granof
Author: Paul Grimes
Author: Joyce Goldstein
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Author: Melissa Clark
Author: Bon Appétit Test Kitchen
Author: Joie Gaty
Author: Shelley Wiseman
Author: Franco Luise
For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only...
Author: Carol Rock
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Author: Jacqueline Chio-Lauri
Author: Wendy Popp
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes...
Author: Zarela Martinez
Real milk chocolate-not just cocoa powder-gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to...
Author: Rhoda Boone
Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.
Author: Chris Morocco
Author: Molly O'Neill
The best way to have your macaroni in the freezer: a custard-style baked mac 'n' cheese. This one uses eggs and béchamel to bind very cheesy noodles.
Author: Ashley Christensen