Author: Jessica B. Harris
Author: Paul Grimes
Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
Author: Lisa Fain
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
Author: Julie Richardson
Author: Bon Appétit Test Kitchen
Author: Sandy Krasner
Author: Thomas Keller
These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.
Author: Heather Thomas
Author: Sarah Patterson Scott
Author: Tracey Seaman
This easy steak dinner only requires a few ingredients but is full of rich, satisfying flavor.
Author: Molly Baz
Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.
Author: Andy Baraghani
If you like things extra spicy, pass some chili sauce at the table.
Author: Ian Knauer
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Susan Spungen
Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Author: Anna Stockwell
Author: Michael Psilakis