Author: Maria Helm Sinskey
Author: Georgia Downard
Author: Bon Appétit Test Kitchen
Author: Catherine S. Vodrey
Transform redeye gravy, a breakfast elixir of ham scraps and coffee, into a sophisticated sweet-and-sour glaze with the addition of sorghum syrup and a touch of apple cider vinegar.
Author: Linton Hopkins
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
Author: Melissa Hamilton
Author: Nancy Oakes
Author: Karen DeMasco
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.
Author: Andy Baraghani
Author: Elizabeth Horton de Meza
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Ruth Cousineau
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
Author: Julia Turshen
Author: Eric Werner
This impressive, summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge cake is made with melted butter for a more tender, flavorful base.
Author: Anna Stockwell
Author: Bobby Flay
Author: Ian Knauer
The cake takes its name from the wife of Jack Turner's former headmaster, but the recipe is reportedly an ancient Scottish one. Aluminum foil stands in for the traditional newspaper.
Author: Sol Schott
Author: Kate Zentall
Author: Deborah Snyder