Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Author: Chris Morocco
Author: Lana Sills
Author: Gina Marie Miraglia Eriquez
Author: Rozanne Gold
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Ruth Gardner-Loew
Author: Shelley Wiseman
Author: Melissa Perlman
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Store-bought peppermint ice cream will vary in color from pale pink to bright pink.
Author: Sarah Tenaglia
Author: Lillian Chou
Author: Scott Beattie
Author: Christopher Hill
An easy crepes recipe with mushroom and bacon.
Author: Martin Boetz
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires...
Author: Hubert Keller
Author: Victoria Granof
This versatile salsa also pairs well with scallops or roast fish.
Author: Bon Appétit Test Kitchen
Author: Tina Miller
Author: Anton Mosimann
Author: John Currence
These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie...
Author: Gina Marie Miraglia Eriquez
Author: Lourdes Castro
This can be served hot or at room temperature. Roasted Green and White Asparagus
Author: Jeanne Thiel Kelley
This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Author: Claire Saffitz