Author: Bon Appétit Test Kitchen
Author: Susan Elizabeth Fallon
Pepper soup, a popular Nigerian favorite, can be prepared with chicken, fish, goat, mutton, game, or organ meats; and should be fiery hot with spices.
Author: Jessica B. Harris
Author: Allen Susser
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Author: Katherine Sacks
Author: Paul Grimes
Author: Marcela Valladolid
Author: Robb Walsh
This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some...
Author: Rhoda Boone
Author: Crystal Cook
Author: Bon Appétit Test Kitchen
No, its not the title of a lost Dr. Seuss opus, but a perfectly grown-up dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you'll want to...
Author: Gina Marie Miraglia Eriquez
Author: Diane Rossen Worthington
Author: Sheila Lukins
Author: Lauren Chattman
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Jeanne Thiel Kelley
Author: Andrea Bemis
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
Author: Mark Bittman
Author: Sal Marino
Author: Josie Le Balch
Author: David Guas