Author: Jean Anderson
Author: Larraine Perri
Author: Bon Appétit Test Kitchen
Author: Linda Amster
Author: Ian Knauer
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Author: Jennifer Appel
Author: Amy Finely
Not too rich but ridiculously moist, this cake decadent without being overly sweet. It's almost impossible to mess up and so easy to make.
Author: Odette Williams
Author: James Beard
Author: Marlena Spieler
This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.
Author: Meredith Deeds
A quick sizzle with ginger, butter, and soy sauce transforms tomatoes into a savory condiment we're spooning over rice, pasta, and crusty bread.
Author: Amiel Stanek
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
Author: Tom Colicchio
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: Cindy Mushet
Author: Nick Malgieri
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Author: Ian Knauer
This baguette sandwich combines salty prosciutto slices and olive tapenade with creamy mozzarella slices.
Author: Nancy Silverton
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this...
Author: Anna Stockwell
Author: Lisa Mayfield
Author: Sara Foster