Author: Roger Berkowitz
Author: Beth Peterson
Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
Pumpkin Custard Profiteroles With Maple Caramel
Author: Karen Adler
Author: Bruce Aidells
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect...
Author: Matt Lewis
Author: Selma Brown Morrow
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.
Author: Marion Cunningham
Author: Suzanne Goin
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Author: Holly Smith
Author: Terry Gibralter
Author: Ted Allen
Author: Marge Perry
Author: Shawn McClain
Author: Paul Grimes
Author: Mario Batali
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Author: Chris Morocco
Author: Lauren Chattman
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
Author: Lorna Sass
Author: Melissa Clark
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.
Author: Katherine Sacks