Author: Susan Feniger
Author: Edward Lee
Author: Bon Appétit Test Kitchen
No Thanksgiving spread is complete without greens. Stir-fried bok choy, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of simplicity in the middle of a rich meal.
Author: Lillian Chou
A grown-up shaved ice, with a welcome hit of spice from the pepper.
Author: Susan Spungen
Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.
Author: Alison Roman
Author: Bonnie Sanders Polin, Ph.D,
These crispy eggplant fritters are oozing with mozzarella.
Author: Jimmy Bradley
Author: Anita Lo
Author: Kerry Conan
Author: Marissa Goldberg
Author: Bon Appétit Test Kitchen
Author: Kay Chun
Author: Elinor Klivens
Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with store-bought wonton wrappers, is easy enough for a...
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Author: Andy Baraghani
Author: Gene Briggs
Author: Tori Ritchie
Author: Ryan Lowder
The secret to the fudgiest, most chocolaty brownies is cocoa powder-not melted chocolate. We borrowed chocolate expert Alice Medrich's technique, then added a cream cheese topping for tangy balance. Don't...
Author: Sarah Jampel
Author: Kerri Conan
Author: Douglas Keane
Author: Jeni Britton Bauer
This grand old American dessert is enormously popular down South for its clear, true sweetness (saved by the edginess of lemon) and its masterful contrast of textures. And somehow it is show-stopping (think...
Author: Lillian Chou
Author: Joanne Chang
Author: Marcella Hazan