Author: Jill Dupleix
Author: Sharon Bowers
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
Author: Cecilia Hae-Jin Lee
Author: Jasper White
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Max Sussman
Author: Bon Appétit Test Kitchen
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: Dede Wilson
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...
Author: Karen Adler
Author: Jennifer Iserloh
Author: Jennifer Rubell
Author: Zoe Singer
Author: Bon Appétit Test Kitchen
Author: John Scharffenberger
The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which...
Author: Claire Saffitz
Combine sour cream and powdered sugar for the glaze in this simple chocolate chip coffee cake recipe.
Author: Andrea Albin
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
Author: Joy Pierson
Author: Brandi Neuwirth
Author: James Beard
Author: Gianni Scappin
Author: Fred Thompson
Author: Kate McMillan
We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy, and a blue cheese-buttermilk dressing offers...
Author: Katherine Sacks