This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
Author: Veronica Chambers
Author: Dawn Casale
Alaska King Crab "Nachos"
Author: David Chang
Author: Richard Corrigan
Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
Author: Patricia Wells
Author: Ellie Krieger
A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.
Author: Leah Koenig
Author: Maggie Ruggiero
Author: Bon Appétit Test Kitchen
Author: Jill Dupleix
This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.
Author: Claire Saffitz
Author: Selma Brown Morrow
Author: Jill Silverman Hough
This version of our delicious vanilla-buttermilk cake is simply topped with a swoosh of orange cream-cheese frosting and raspberries. It's so easy to serve right out of the pan, which makes it perfect...
Author: Katherine Sacks
Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.
Author: Lillian Chou
Author: Edward Lee
Author: Ann Colton
Author: Charlie Palmer
Author: Kristi Parnell
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Author: Shelley Wiseman
Author: Kahlil Arnold
Author: Peter Reinhart
Author: Ferran Adrià
Author: Maria Helm Sinskey