Author: Sarah Patterson Scott
Author: Ian Knauer
Author: Marcella Hazan
Author: Donatella Arpaia
Author: Chris Morocco
A chocolate-infused whipped cream tops a caramel-filled chocolate crust in this elegant-but still single serve-dessert, reminiscent of the classic candy.
Author: Maury Rubin
Author: Julie Sahni
Author: Nick Malgieri
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Don't be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.
Author: Andy Baraghani
A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.
Author: Nicole Rucker
Roasted potatoes are pretty delicious, but they're even better when you douse them with spicy mayo and a shower of bonito flakes. Served here with steak and spinach.
Author: Rhoda Boone
Author: Suzanne Tracht
The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking,...
Author: Sohla El-Waylly
Author: Nigella Lawson
Author: Peter Reinhart
Make any kind of shape you'd like. The cookies can be rounds instead of rectangles, and you can use any smaller cutter for the cutouts.
Author: Claire Saffitz
Author: Mindy Segal
Author: Sylvia Harbin
Author: Bon Appétit Test Kitchen
Author: Molly Wizenberg
Purée wilted lettuce into a creamy, delicious, fresh, spring soup.
Author: Abra Berens
Author: Marge Perry
Author: Sam Sifton
Author: J. M. Hirsch
Author: Deborah Schneider
Prosecco and jelly: two of my favourite things. And when combined with raspberries, they make a wickedly celebratory concoction. The reason for putting this in the freezer for the first half an hour is...
Author: Rachel Allen