Author: Gale Gand
Author: Mikal Altomare
Author: Bruce Aidells
Author: Maggie Ruggiero
Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Author: Sara Deseran
Author: Maria Helm Sinskey
Author: Maggie Ruggiero
Author: Sara Moulton
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Author: Bon Appétit Test Kitchen
The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a smooth cream cheese streaked through with violet swirl of blackberry compote.
Author: Jocelyn Delk Adams
Author: Bon Appétit Test Kitchen
Author: Ron Silver
Author: Pati D'Eliseo
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
Author: Lorri Lanning
Author: Lori Longbotham
It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain ol' whipped cream. For a luxurious twist, try...
Author: Erin Jeanne McDowell
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Maggie Ruggiero
Author: Mario Batali
Author: Alexis Touchet
This roasted potatoes recipe calls for just a handful of rosemary sprigs mingled with garlic to cast a spell over these potatoes, an ideal winter night dish.
Author: Lillian Chou
Author: Marla Share
Author: Ian Knauer
Author: Maggie Ruggiero
Author: Judy Collins