Author: Bon Appétit Test Kitchen
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Not too rich but ridiculously moist, this cake decadent without being overly sweet. It's almost impossible to mess up and so easy to make.
Author: Odette Williams
Author: Jennifer Appel
Author: Amy Finely
Author: Marlena Spieler
This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.
Author: Meredith Deeds
Author: Tom Colicchio
Author: James Beard
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
Author: Cindy Mushet
Author: Sara Foster
This baguette sandwich combines salty prosciutto slices and olive tapenade with creamy mozzarella slices.
Author: Nancy Silverton
Author: Nick Malgieri
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Author: Ian Knauer
Author: Lisa Mayfield
Author: Bon Appétit Test Kitchen
Author: Susanna Foo
Author: Jody Williams
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new...
Author: Nick Malgieri
Author: Marian Burros
Author: Susan Herrmann Loomis