Author: Jacques Pépin
Author: Michael Presnal
Author: Jennifer Parisi
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Author: Patricia Murray
Author: Victoria Granof
Author: Roberto Santibañez
Author: Tanya Wenman Steel
Author: Joan Brett
Author: Alison Roman
Author: Tom Valenti
Author: Chris Lilly
Author: Rose Levy Beranbaum
Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.
Author: Rachel Laudan
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden...
Author: Sheldon Simeon
Author: Lora Zarubin
Author: Joan Nathan
Author: David Venable
Author: Eva Worden
Author: Andrea Albin
Author: Annabel Langbein
Author: Miriam Chandler
Author: Bon Appétit Test Kitchen
Jamón Serrano, a salty cured Spanish ham, is the traditional pairing for Manchego cheese. The ham is sold at specialty foods stores and at Spanish and Latin markets, and the cheese can be found at some...
Author: Rick Rodgers
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Author: Alison Roman
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau
Author: Ruth A. Matson
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco