Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Sandy Ingber
Author: Nicole Hunn
Author: James McNair
Author: Carla Lalli Music
Author: Alison Roman
Author: Diane Rossen Worthington
Author: Gina Marie Miraglia Eriquez
Author: Eric Ziebold
Author: The Epicurious Editors
Author: Dave Kovner
Apple cider helps hydrate the dough without activating too much gluten; the results are ultra-flaky. Use this crust for Blueberry-Buttermilk Chess Pie.
Author: Nicole Rucker
Author: Edna Lewis
Author: Jeanne Kelley
Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of...
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Jared Wentworth
Author: Bon Appétit Test Kitchen
Author: Tori Ritchie
Literally translated as "hot bath," this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet.
An unfloured surface provides some traction, so it's easy to roll the dough very thin.
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
Author: Chris Morocco
Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.
Author: Claire Saffitz
Author: Sheri Castle
Author: Sarabeth Levine
Author: Jill Dupleix
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Sue Li
Applejack and maple syrup take the classic whiskey sour in a decidedly fall cocktail direction.
Author: Al Culliton
Author: Matthew Moran
Author: Maggie Glezer