Author: Gertrude Burnom
Author: Nancy Oakes
Author: Bon Appétit Test Kitchen
Author: Judi Kerr
Author: Lauren Chattman
Author: Melissa Clark
Author: Diane Rossen Worthington
A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.
Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.
Author: Ori Menashe
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
Author: Gerald Hirigoyen
We transformed the regular hands-on skillet method to a very hands-off oven technique.
Author: Claire Saffitz
We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.
Author: Claire Saffitz
Author: Kevin Roberts
Author: Maggie Ruggiero
Author: Kemp Minifie
Recipe for diner-style rice pudding
Author: Katie Brown
Author: Sarah Dickerman
Author: Rose Levy Beranbaum
Author: Ruth Cousineau
Author: Sergio Remolina
Memelas are a favorite Mexican recipe: griddled masa disks that get crispy on the edges but stay tender inside, topped with salsa and queso fresco.
Author: Bricia Lopez