Author: Cindy Mushet
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Sheila Lukins
Author: Dan Barber
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the...
Author: Anna Stockwell
Author: Lara Ferroni
Author: Deborah Madison
Author: Francis Mallmann
Author: Bruce Weinstein
Author: Gesine Bullock-Prado
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....
Author: Oliver Strand
Author: Meryl Rothstein
Author: Andrea Albin
Author: Dede Wilson
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
Author: Dede Wilson
Author: Mario Batali
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
Author: Lady Sonia J. Colwyn
Author: Bon Appétit Test Kitchen
Nests of crunchy phyllo dough are baked and topped with whipped cream, strawberries, and honey.
Author: Lori Longbotham
Author: Abigail Kirsch
Author: Alice Colin