The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.
Author: Jeanne Thiel Kelley
Author: Clifford A. Wright
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Rebecca Rather
Cooking a large piece of salmon fillet couldnt be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze add a subtle twist to the classic honey and mustard...
Author: Lillian Chou
Author: Ian Knauer
Author: Ted Reader
An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro
Author: Elise Mitzel-Ulanoff
This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly...
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Author: Bon Appétit Test Kitchen
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success...
Author: Adam Roberts
Combine salty ham and gooey Gouda for this delightful melty sandwich.
Author: Ruth Cousineau
Author: Jeanne Thiel Kelley
Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices...
Author: Alison Roman
Author: Claire Saffitz
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he...
Author: Melissa Roberts
Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.
Author: Carla Lalli Music
Author: Molly Wizenberg
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Molly Stevens
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more...
Author: Joan Nathan
Author: Molly Stevens
Author: Lesley Téllez
Author: Sybil Ruth Kaplan