Author: Bon Appétit Test Kitchen
Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
Author: Claire Saffitz
Author: Dorie Greenspan
Author: Melissa Roberts
Author: Marina Chang
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: Tamasin Day-Lewis
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata...
Author: Sara Dickerman
Author: Alice Medrich
Author: Einat Admony
Author: Libbie Summers
Author: Corinne Trang
Author: Marlena Spieler
Author: Antonio Pisaniello
Author: Linda Ziedrich
Author: Nancy Oakes
Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.
Author: Chris Morocco
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
Author: Gertrude Burnom
Author: Judi Kerr
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Author: Melissa Clark
Author: Lauren Chattman
A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.
Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.
Author: Ori Menashe
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
We transformed the regular hands-on skillet method to a very hands-off oven technique.
Author: Claire Saffitz
Author: Gerald Hirigoyen
We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.
Author: Claire Saffitz