Author: Maria Helm Sinskey
Author: Andrea Albin
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
Author: Paul Grimes
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Author: Ian Knauer
Author: Georgia Downard
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a...
Author: Katy Sparks
Author: Jean Georges Vongerichten
Author: Barbara Kafka
Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.
Author: Chris Morocco
Author: Ruth Cousineau
These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.
Author: Andrea Albin
Author: Maria Helm Sinskey
Author: Rick Rodgers
Author: Michael Psilakis
Author: Rozanne Gold
Author: Judi Kerr
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone...
Author: James Beard
Author: Cara Brunetti Hillyard
Author: Louise B. Finley
Author: David Guas
Author: Diane Rossen Worthington
This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies...
Author: Toni Oltranti
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...