Consider making a double batch of Ed Lee's orange-honey butter to serve the next morning with toast or warm biscuits.
Author: Edward Lee
Author: Jennifer Iserloh
Author: Gina Marie Miraglia Eriquez
Author: Abigail Johnson Dodge
Author: Paul Grimes
Author: Eugenia Bone
Pre-peeled baby carrots make this soup super-easy. For a dramatic garnish, place a whole star anise atop each serving.
Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert.
Author: Pat Neely
Author: Scott Giambastiani
Author: Allison Vines-Rushing
Author: Sara Deseran
Author: Claire Archibald
Author: Maria Helm Sinskey
Dried fruit, nuts, and oil-cured olives make this fruitcake something special.
Author: Elizabeth Falkner
Panfried eggplant, walnuts, and cheese melt into each other and make a rich filling between crisp layers of phyllo in this hearty, meat-free pie.
Author: Aglaia Kremezi
Author: Jean Georges Vongerichten
Author: Susan Herrmann Loomis
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
This cake is the little black dress of fiber - velvety and sophisticated. Medjool dates lend it an unbelievably unctuous texture. When measuring spelt flour, be sure to spoon it into the measuring cup...
Pearl-like sushi rice cooks up slightly moist and sticky, so it forms a cake easily. Chilling the cakes before browning helps them hold their shape.
Author: Lillian Chou
Author: Viana La Place
Author: Bryant Terry
Author: Karen DeMasco
Author: Mary Karlin
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....
Author: Oliver Strand
Author: Alexis Touchet
Author: Ruth Cousineau
Author: Michael Symon
Author: Bon Appétit Test Kitchen
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Bon Appétit Test Kitchen
Author: Amelia Saltsman
Author: Alison Roman
A sophisticated take on the classic pretzel-crusted strawberry Jell-O and cream cheese "salad," this tart is made in a springform pan. Get the recipe.
Author: Andrea Slonecker
Editor's note: The recipe below originally appeared in One Potato, Two Potato by Roy Finamore with Molly Stevens. It was reprinted, along with the introductory text included here, in The 150 Best American...
Author: Fran McCullough
Author: Julie Loria
Author: Faith Willinger
Author: Diane Rossen Worthington