These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Author: John Currence
Author: Tori Ritchie
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Beth Nicholson
Sichuan cooking is popular throughout China, and in recent years, adventurous Chinese restaurant diners have discovered how delicious it can be. This is one of the best known dishes from that area.
Author: Ken Hom
Author: Ruth Cousineau
Author: Jackie O'Halloran
Author: Kris Yenbamroong
Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand.
Author: Bon Appétit Test Kitchen
Author: Reine Sammut
Author: Maggie Ruggiero
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Author: Drew Ramsey, M.D.
How to Make a Chocolate Raspberry Panini
Author: Rochelle Palermo
Author: Elizabeth Falkner
Author: Eric Ripert
Author: Peter Hoffman
Author: Reddin Ellison
Author: Alfred Portale
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.
Author: Tadashi Ono
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Author: Ian Knauer
Author: Jerry Traunfeld
Author: Rich Landau
Author: Louis Outheir