Author: Bon Appétit Test Kitchen
Author: Melissa McClure
Author: Cynthia Paige Ward
Author: Paul Grimes
An open-face sandwich layered with salty prosciutto, creamy ricotta, and a tangy-sweet red onion jam.
Author: Bon Appétit Test Kitchen
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream Icing. Or bake it in a tube pan and top it with...
Author: Susan G. Purdy
Author: Alison Roman
Sweet-Potato and Orange Foil Packs
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
Author: Ron Suhanosky
Author: Todd Davies
Author: Gina Marie Miraglia Eriquez
This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Author: Ori Menashe
Author: Deborah Madison
Author: Nick Malgieri
Author: Dorie Greenspan
Author: Meredith Brokaw
Author: Michele Scicolone
Author: Gaston Acurio
Author: Claudia Fleming
Author: Ryan Hardy
Author: Gina Marie Miraglia Eriquez
Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.
Author: Stacey Antine
Author: Rick Rodgers
Author: Sue Li
Our basic hummus recipe is supersmooth and rich in tahini, and can be simply spread over a plate, drizzled with olive oil, and eaten with a pita.
Author: Yotam Ottolenghi