Author: Rick Rodgers
These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.
Author: Andrea Albin
Author: Maria Helm Sinskey
Author: Michael Psilakis
These English muffins are cooked entirely on the stovetop rather than baked. It's helpful to have a griddle for cooking all the muffins simultaneously, but it's also very doable in batches in a cast-iron...
Author: Claire Saffitz
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone...
Author: James Beard
Author: Tom Douglas
Author: Judi Kerr
Author: Edwin Goto
Author: Rozanne Gold
Author: Engin Akin
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Author: David Guas
Author: Cara Brunetti Hillyard
Author: Ruth Cousineau
Author: Diane Rossen Worthington
Author: Bon Appétit Test Kitchen
Author: Louise B. Finley
Author: Lidia Matticchio Bastianich
Author: Betty Boothe
This blueberry pie with nectarines gets brightness from grapefruit juice, fragrance from coriander, and a beautiful look from the pastry on top.
Author: Genevieve Ko
An easy Oatcakes recipe.
An easy Easy Tart Crust recipe.
This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies...
Author: Toni Oltranti