Author: Ann Colton
Author: Lauren Salkeld
Author: Rebekah Peppler
Author: Tom Douglas
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Author: Bon Appétit Test Kitchen
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Author: Paul Grimes
Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.
Author: Chris Morocco
Author: Amelia Saltsman
Author: Bon Appétit Test Kitchen
Author: Bill Granger
Author: Dianne Rossmando
Author: Anthony Bourdain
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Author: Sherri Guggenheim
Author: Melissa Roberts
Author: Elana Amsterdam
Author: Scott Peacock
In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce
Author: Lori Longbotham
Author: Dorie Greenspan
Author: Norma Shirley
This classic spongecake is thought to have originated with German settlers.
Author: Maria Speck
Author: Selma Brown Morrow
Author: Sarah Tenaglia
Author: Jeff Cerciello
Author: Jean Anderson
Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good...
Author: Susanna Hoffman
Author: Bon Appétit Test Kitchen
This French-style tart deserves a sophisticated apple. Our top pick is the Braeburn, which is crisp and sweet-tart with a fruity, almost perfumed flavor. It's a perfect match for the delicate almond filling....
Author: Dorie Greenspan