Author: Elizabeth Falkner
Author: Nancy Harmon Jenkins
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Author: Michael McLaughlin
Author: Melissa Roberts
In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.
Author: Ian Knauer
Author: Marilyn Hill
Author: Marcus Samuelsson
Author: Marisol Benadayan-Bennaroch
Author: Jeanne Thiel Kelley
Author: Carey Paquette
Author: Kelsey Bunker
Author: Maria Helm Sinskey
Author: J. M. Hirsch
Author: Rose Levy Beranbaum
Author: Thomas Rau, M.D.
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Author: José Andrés
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
Author: Ruth Cousineau
Author: Lillian Chou
Author: Grace Young
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Tori Ritchie
Author: Maggie Ruggiero