Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Author: Harley Pasternak, M.Sc.
Author: Tim Byres
Author: Shelley Wiseman
Splurge on high-quality smoked fish and good bread-it makes all the difference
Author: Molly Baz
Author: Tori Ritchie
Author: Anna Boiardi
Author: Sharon Bowers
Author: Jasper White
Author: Nick Malgieri
Author: Jill Dupleix
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
Author: Cecilia Hae-Jin Lee
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
Author: Max Sussman
Author: Bon Appétit Test Kitchen
Talk about a showstopper! A stack of traditional flapjacks with butter and syrup is fabulous enough as is, but here we're taking that idea into mind-blowing dessert territory. Maple-sweetened chocolate...
Author: Shauna Sever
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...
Author: Karen Adler
Author: Jennifer Iserloh
Author: Dede Wilson
Author: Jennifer Rubell
I have to confess that I spent the first half of my life not loving cheesecake. I just didn't understand it. Then, lo and behold, at the farmers' market in New Orleans, I was introduced to cheesecake made...
Author: Kelly Fields