facebook share image   twitter share image   pinterest share image   E-Mail share image

Barramundi Fillets with Roasted Sweet Potatoes and Brussels Sprout Chips

Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.

Author: Molly Stevens

Welsh Tea Cakes

Author: Anne Jones

Brown Sugar Pecan Fudge Balls

Author: Chloe Chapman

Green Lentil Spread

Author: Antonio Prontelli

Pineapple Truffles

Author: Susie Fishbein

Cremini Meringue Mushrooms

Author: Gina Marie Miraglia Eriquez

Breakfast Risotto

Author: Veronica Chambers

Maple Sugar Pie

Author: Pierre Leblanc

Chocolate Fondue

Author: Michael Recchiuti

Hot Pimento Cheese Dip

While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.

Author: Polina Chesnakova

Coconut Fudge Cheesecake

Author: Sarah Smythe

Rich and Silky Turkey Gravy

Good gravy starts with good stock. Make your own rich stock a few days prior.

Author: Bon Appétit Test Kitchen

Fast Fruit Tarts

Author: Erika Lenkert

Garlic Herb Bread

Author: Sheila Lukins

Apple Treacle Tart

Author: Tamasin Day-Lewis

Texas Style Cinnamon French Toast

Author: Veronica Betancourt

Braised Chicken Marsala

Author: Martha Stewart

Deviled Egg Spread

Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients-boiled egg yolks, mayo, and Dijon mustard-for a smooth spread that's perfect for...

Author: Todd Richards

Black Cod with Olives and Potatoes in Parchment

Author: Gina Marie Miraglia Eriquez

Grilled Halibut with Coriander Pepita Butter

Author: Bon Appétit Test Kitchen