Author: Bon Appétit Test Kitchen
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.
Author: Ian Knauer
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
Author: Cathy Whims
Author: Andrea Reusing
Drumroll please! This homemade Drumstick treat is as good from the first bite of creamy chocolate-covered ice cream as it is to the last nibble of decadent chocolate-coated cone.
Author: Erica Clark
Author: Marge Perry
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Author: Tori Ritchie
Author: Michael Chiarello
The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too much filling, too much frosting), so we tried to...
Author: Matt Lewis
Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.
Author: Selma Brown Morrow
The goal of longevity noodles is to create one long, slick, uniform strand, gently pulled over and over again until you get the right thickness.
Author: Jason Wang
Author: Ted Allen
Author: Lillian Chou
Author: Frank Stitt
Author: Arthur Schwartz
Author: Roy Yamaguchi
Author: Tasha de Serio
Author: Donald DiPalma
Stout beer adds lift to this chocolatey cake set atop a stout cream sauce.
Author: Melissa Roberts
Author: Melissa Roberts
Author: Zoe Singer
Author: Alex Jamieson