Author: Bon Appétit Test Kitchen
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite...
Author: Edna Lewis
Recipe for mashed potato and cauliflower gratin.
Author: Gina Marie Miraglia Eriquez
Author: Tom Douglas
Author: Ruth Cousineau
An easy Oatcakes recipe.
Author: François Kwaku-Dongo
Author: Philip S. Brown
Author: Amber Levinson
Author: Melissa Roberts
Author: Tom Douglas
Author: Wolfgang Puck
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero
Author: Ruth Cousineau
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Author: Ian Knauer
Author: Lorri Lanning
Author: Bev Heinecke
Author: Lori Longbotham
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.
Author: Andrea Albin
Author: Maria Helm Sinskey
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
Author: Paul Grimes
Author: Brad Avooske
Author: Rick Rodgers
Author: Lidia Matticchio Bastianich
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries I had read about in cookbooks, learned to make...
Author: Joanne Chang
Author: Jean Georges Vongerichten
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Author: Georgia Downard
Author: Barbara Kafka