Author: Melissa Hamilton
Author: Rebekah Peppler
This puffy deep-fried bread has a beautiful sheen and is wonderfully flaky. Its ravishing appearance is matched only by its exquisite flavor. This is why poori is generally served at parties, special dinners,...
Author: Julie Sahni
Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.
Author: Maranda Engelbrecht
Author: Matt Lewis
Author: Lauren Chattman
Author: Amelia Saltsman
Author: Bruce Aidells
Author: Georgia Downard
Author: Paul Grimes
Author: Bobby Deen
I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled?...
Author: Ree Drummond
Author: Tracey Seaman
Author: Bon Appétit Test Kitchen
One of my favorite dishes at Brazil a Gosto, chef Luiza Trajano's elegant restaurant in São Paulo, is a baked cocada (a coconut candy made of coconut and sugar cut into squares) with lemon sorbet. It...
Author: Leticia Moreinos Schwartz
Author: Colin Cowie
A shortbread chocolate cake gets a topping of mousse and ganache.
I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here.
Author: Toni Tipton-Martin
Toss bread in garlic brown butter before baking in the oven for croutons that look ordinary, but have big, bold flavor.
Author: Molly Baz
Author: Donatella Arpaia
Author: Marge Perry
Author: Jacques Pépin
Author: Paul Grimes
Author: John Besh
Author: Bettina Ciacci
Author: Jeanne Thiel Kelley
Author: Bernardo Bukantz