Author: Jacques Pépin
Author: Michael Presnal
Author: Jennifer Parisi
Author: Patricia Murray
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Author: Roberto Santibañez
Author: Victoria Granof
Author: Tanya Wenman Steel
Author: Joan Brett
Author: Tom Valenti
Author: Chris Lilly
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden...
Author: Sheldon Simeon
Author: Rose Levy Beranbaum
Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.
Author: Rachel Laudan
These cookies resemble a chewier, soft cookie version of a Nutter Butter, made a little more glam with a peanut butter coconut cream filling.
Author: Samah Dada
Author: Lora Zarubin
Author: David Venable
Author: Joan Nathan
Author: Eva Worden
Author: Andrea Albin
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau
Author: Annabel Langbein
Author: Miriam Chandler
Author: Bon Appétit Test Kitchen
Jamón Serrano, a salty cured Spanish ham, is the traditional pairing for Manchego cheese. The ham is sold at specialty foods stores and at Spanish and Latin markets, and the cheese can be found at some...
Author: Rick Rodgers