Author: Kimberly Boyce
Author: Susan Spungen
Author: Bon Appétit Test Kitchen
Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.
Author: Julie Smolyansky
Author: Jane Hornby
Author: Elizabeth Falkner
Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries-talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors...
Author: Ian Knauer
Author: Megan Gordon
This apple, pear, and plum breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it brings a delicious variation to your morning meal!
Author: Jennifer Robins
Author: Dianne Rossmando
Author: Oliver Rowe
Author: Gerardo Gonzalez
Author: Romney Steele
You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.
Author: Carla Lalli Music
Good enough to rival Grandma's -- skillet-simmered with a hint of white wine and other secret ingredients. Use 3 cups sauce for 1 pound of pasta. If you have a lot of tomatoes, double the recipe, and freeze...
Author: Bon Appétit Test Kitchen
You might expect to find smoked duck breast in a sultry, sensual main-course salad like this one, but here we use smoked turkey, which makes it a lot more affordable and a little bit more robust. Both...
Author: Ruth Cousineau