Author: Catherine McCord
Author: Jenny Kwak
Author: Claire Saffitz
Author: Melissa Roberts
Author: Anna Thomas
Author: Cynthia Long
Author: David Guas
Author: Selma Brown Morrow
This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.
Author: Michelle Rousseau
Author: Jayne Cohen
Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.
Author: Joshua McFadden
Author: Gina Marie Miraglia Eriquez
Author: Diana Shaw
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring...
Author: Michael Solomonov
Author: René Redzepi
Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian...
Author: Colin Cowie
Author: Isa Chandra Moskowitz
Author: Susan Herrmann Loomis
This recipe for a hybrid of babka and challah is the best of both worlds.
Author: Claire Saffitz
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Jeanne Kelley
In the kitchen, June reminisces about her Russian grandmother, Minka, and honours her memory by making her deliciously dense cinnamon and sugar-swirled babke. June has become known all over Sydney for...
Author: Monday Morning Cooking Club
Author: Julia Child
Editor's note: Chef Donald Link of New Orleans restaurants Cochon and Herbsaint, shared this recipe as part of a special Mardi Gras celebration he created for Epicurious. Boudin, the king of Cajun food,...
Author: Donald Link
Author: Julie Sahni
Author: Andrea Ibanez
Think making shakshuka is hard? It's not. This delicious breakfast dish comes together fast, thanks to prepared salsa.
Author: Molly Baz
Author: Gabrielle Hamilton
Author: Angelo Monaco
Author: Rozanne Gold
Author: Victoria Granof
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event...