Author: Bon Appétit Test Kitchen
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Not too rich but ridiculously moist, this cake decadent without being overly sweet. It's almost impossible to mess up and so easy to make.
Author: Odette Williams
Author: Jennifer Appel
Author: Amy Finely
Author: Marlena Spieler
Author: Tom Colicchio
This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.
Author: Meredith Deeds
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
Author: James Beard
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
This baguette sandwich combines salty prosciutto slices and olive tapenade with creamy mozzarella slices.
Author: Nancy Silverton
Author: Sara Foster
Author: Cindy Mushet
Author: Nick Malgieri
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Author: Ian Knauer
Author: Lisa Mayfield
Author: Bon Appétit Test Kitchen
Author: Jody Williams
Author: Susanna Foo
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new...
Author: Nick Malgieri
Author: Marian Burros
Author: Susan Herrmann Loomis