Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
Author: Alison Roman
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Bon Appétit Test Kitchen
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
Author: Susan Spungen
Author: Gina Marie Miraglia Eriquez
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly McClain of Harris, Iowa. "The biscuit that came...
Author: Victoria Granof
Author: Teresa Barrenechea
An old classic that relies on a few new tricks-toasted-coconut milk, the use of gelatin, and the incorporation of whipped cream-to make the most ethereal pie imaginable.
Author: Sam Worley
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Author: Susan Spungen
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the...
Author: Diane Phillips
Author: Bon Appétit Test Kitchen
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
Author: Amy Finely
Serve this quickly prepared dish with a tossed green salad and chilled melon for a summer brunch or light supper.
Author: Fran Nadzam
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: Mai Pham
Author: Tom Colicchio
Author: Debbie Fleming
Author: Hélène Wagner-Popoff
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
Author: Susan Herrmann Loomis
Author: Bonnie Wilkens Metully