Sweet meets salty in these oatmeal-raisin cookies flecked with crisp bacon bits. They're great for breakfast or an afternoon snack alongside a cup of coffee.
Author: Autumn Martin
Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.
Author: Susan Spungen
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Author: Alain Ducasse
Author: Ian Knauer
Author: Jeff Morgan
Author: Jill Dupleix
For all you need to know about addictively crispy chicken skin.
Author: Claire Saffitz
Author: Shih Yu Chen Kuo
Author: Taylor Boetticher
Author: Nina Simonds
Author: Melissa Roberts
Once you've tried ice cream made with fresh mint leaves - a far cry from the neon-green stuff - you'll never go back. Here, it's enclosed in a thick robe of rich bittersweet chocolate.
A recipe for doughnuts with the sweet spices of chai tea.
Author: Katherine Sacks
Author: Rose Levy Beranbaum
Author: Lidia Bastianich
Author: Francois Payard
Author: Bon Appétit Test Kitchen
Author: Rachel Allen
Author: May S. Bsisu
Author: Dr. Mao Shing Ni
Author: Ming Tsai
Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much gentler on the meat, keeping it juicy yet shreddable...
Author: Andy Baraghani
Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.
Author: Lillian Chou
Author: Michele Urvater
Author: Paul Connors
Author: Michael Paley
Author: Maggie Ruggiero