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
Krajeck says the key to this dish is getting a good char on the Brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them...
Author: Philip Krajeck
Author: Roxanne E. Chan
This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and...
Author: Lauryn Tyrell
Author: Bon Appétit Test Kitchen
Author: Marge Perry
Author: Alison Roman
Author: Kay Chun
Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods.
Author: Georgia Downard
Author: Ruth Cousineau
Author: Ian Knauer
A spectacular centerpiece for a vegetarian meal. Flaky pastry gives way to cremini mushrooms and chewy farro (an ancient Italian grain) bound together by ricotta.
Author: Maggie Ruggiero
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: Federica Cucinelli
Author: Julie Richardson
This cute loaf cake is flavored with almond extract and floral poppy seeds and topped with a whipped dark-chocolate frosting.
Author: Mimi Council
Author: Melanie Barnard
We came up with this alternative to braised rabbit as a way to eat rabbit in the summer. If possible, ask the butcher to bone a rabbit for you. Be sure to distinguish between the legs and the loins (or...
Author: Fredéric Morin
Author: David Lebovitz
Author: Jayne Cohen
Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.
Author: Najmieh Batmanglij
Author: Alice Waters
Author: Lesley Porcelli
Author: James Freeman
Author: Bon Appétit Test Kitchen
Author: Jacques Torres
Author: Pichet Ong
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
Miso is one of my latest favorite ingredients-with its distinctive flavor, it makes a delicious marinade for these tender salmon skewers. With a sprinkling of spice, they're great as an impressive appetizer...
Author: Donna Hay