Author: Gina Marie Miraglia Eriquez
Author: Susan Elizabeth Fallon
Author: Bon Appétit Test Kitchen
Author: Allen Susser
Author: Victoria Granof
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Author: Robb Walsh
Author: Paul Grimes
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra
This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some...
Author: Rhoda Boone
Author: Marcela Valladolid
Author: Diane Rossen Worthington
Author: Crystal Cook
Author: Bon Appétit Test Kitchen
No, its not the title of a lost Dr. Seuss opus, but a perfectly grown-up dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you'll want to...
Author: Gina Marie Miraglia Eriquez
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Josie Le Balch
Author: Mark Bittman
Author: Lauren Chattman
Author: Sheila Lukins
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
Author: Andrea Bemis
Author: Jeanne Thiel Kelley
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled...
Author: Carla Lalli Music
Author: Sal Marino
Author: David Guas