Author: Amanda Hesser
Author: Alice Medrich
Author: Jerry Traunfeld
Author: Jeanne Thiel Kelley
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
Author: Tracey Seaman
Author: Bon Appétit Test Kitchen
Author: Carolyn Beth Weil
Author: Marilou Robinson
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Author: Claire Saffitz
Author: Lori Longbotham
Author: Carolyn Beth Weil
Author: Melissa Roberts
If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.
Author: Amy Chaplin
Author: Bon Appétit Test Kitchen
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: Bon Appétit Test Kitchen
Author: Mario Batali
Author: Nicole Hunn
Author: Gesine Bullock-Prado
Author: Gina Marie Miraglia Eriquez
Author: Cristina Ceccatelli Cook
Author: Beth Nicholson
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.
Author: Andy Baraghani
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Author: Bon Appétit Test Kitchen
Author: Katie Brown
Author: Kate Fogarty
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
The texture of this airy semifreddo-an Italian ice cream-like dessert that requires no special equipment-is somewhere between frozen chocolate mousse and gelato.
The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.
Author: Jill Santopietro
Author: Ted Allen