Author: Sherri Guggenheim
Author: Victoria Granof
Author: Dorie Greenspan
Author: Melissa Roberts
Author: Elana Amsterdam
Author: Scott Peacock
In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce
Author: Lori Longbotham
Author: Norma Shirley
This classic spongecake is thought to have originated with German settlers.
Author: Jeff Cerciello
Author: Maria Speck
Author: Sarah Tenaglia
Author: Jean Anderson
Author: Selma Brown Morrow
Author: Bon Appétit Test Kitchen
Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good...
Author: Susanna Hoffman
This French-style tart deserves a sophisticated apple. Our top pick is the Braeburn, which is crisp and sweet-tart with a fruity, almost perfumed flavor. It's a perfect match for the delicate almond filling....
Author: Dorie Greenspan
Author: Maggie Ruggiero
Including yogurt in the base gives tang to this unconventional panna cotta and helps offset the sweetness of the rose syrup.
Author: Tailor, Nashville, TN
Author: Veronica Chambers
Author: Sara Foster
Author: Edna Lewis
Author: Melissa Clark
Author: Bon Appétit Test Kitchen
Author: Faith Willinger
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
Author: Mario Batali
Author: James Oseland
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Author: Bon Appétit Test Kitchen