Author: Kevin Fisher
Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.
Author: Melissa Hamilton
Author: Jill Dupleix
Author: Frank Stitt
Author: Patricia Wells
Author: Marjorie Altman
The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan-as the skillet heats, the skin slowly renders and crisps.
Author: Lauren Stanek
Author: Gale Gand
Author: Trina Hahnemann
Author: Bon Appétit Test Kitchen
Author: Joan Nathan
Author: Brent Ridge
Author: Faith Heller Willinger
Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.
Author: Peter Reinhart
Author: Maggie Ruggiero
Author: Patricia Wells
Author: Annie Rigg
Treat this recipe as a basic template from which to have a blast mixing and matching different meats with different cheeses. The Parmesan is a must and not an option to switch out; it's the magic ingredient...
Author: Gina Marie Miraglia Eriquez
Author: Laura O'Neill
Author: Ray Johnson
Author: José Andrés
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
Author: Ashley Christensen
Author: Briana Holt
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
This tiramisú is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.
Author: Chris Morocco
Author: Karen Adler
Author: Rose Levy Beranbaum