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
Tender, sweet and well-spiced stewed meat topped with cheese-encrusted creamy mashed potatoes...need I say more?
Author: Janneke Vreugdenhil
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
Author: Melissa Clark
Author: Kay Chun
Author: Sohui Kim
This makes a simple and hearty one-pot meal. The meat becomes fork tender and the stock simmers down to a rich sauce. Leftovers are terrific served over corn cakes.
Author: Sean Sherman
Author: Chris Schlesinger
Author: Melissa McClure
Author: Catherine McCord
Author: Jila Dana-Haeri
Author: Joan Nathan
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Porcini Fondue with Ham and Ciabatta
Author: Michael Psilakis
Author: Katy Sparks
Author: Ellie Krieger
Author: Joy Ackerman
Author: Andrea Albin
Author: Tasha Garcia
This sage- and lime-infused gin cocktail is perfect for brunch. Cocchi Americano-an Italian aperitif wine-is beloved for its citrus, herbal, and bitter flavor.
Author: Ben Clemons
Author: David Nicholls
Author: Bon Appétit Test Kitchen
The technique for shaping this sculptural loaf is very simple, but the result is dramatic. Once baked, the bread resembles a towering cornstalk, and each roll, or "ear of corn," is torn off the stalk by...
Author: Ruth Cousineau
A pandowdy is a homey American dessert of cooked fruit covered with a piecrust or biscuit crust that is often cut up halfway through baking and pushed into the fruit. We leave the crust whole here for...
Author: Andrew Chase
Author: Preston Madison
Author: Ruth Cousineau
The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however,...