These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
Author: Mayim Bialik
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
Author: Alex Brown
Author: Jeanne Kelley
Author: Jacques Torres
Author: Bon Appétit Test Kitchen
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
Author: Bruce Weinstein
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
Author: Tori Ritchie
Author: Susan Feniger
Author: Victoria Granof
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
Author: Molly Stevens
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. As you fold in the sifted cocoa powder, it won't want to dissolve at first, but keep going. The small clumps...
Author: Sarah Jampel
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Gil Marks
Author: Bon Appétit Test Kitchen
Author: Eileen Yin-Fei Lo
Author: Curtis Stone
The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.
Author: Mary Gonzalez
An easy Vanilla Cream Cheese Frosting recipe
Author: Lillian Chou
Author: Andrea Albin
Author: Ian Knauer
Author: Eben Freeman
Author: Michael Symon