Author: Rick Rodgers
Author: Soa Davies
Author: Gina Marie Miraglia Eriquez
Author: Mabbettsville Market
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Denise Barr
Author: Esther Sung
Author: Bon Appétit Test Kitchen
Author: Ted Allen
Author: Bon Appétit Test Kitchen
Author: Joanne Weir
Author: B. Smith
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture...
Author: Rose Levy Beranbaum
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: David Lebovitz
Author: Cindy Mushet
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the...
Author: Dianne Rossmando
Author: Gina Marie Miraglia Eriquez
Author: Janice Cole
Author: Sara Dickerman
Author: Melissa Roberts
Author: Gayle Pirie
Author: Mary Moss Darden
Deeply chocolaty shortbread cookies get a kick from chipotle chile powder (left over from Pork Spice Rub . If you can restrain yourself, wait a day before serving the cookies-their flavor improves over...
Author: Ruth Cousineau
Author: Rose Levy Beranbaum
Author: Kendra Vizcaino