Author: Melissa Roberts-Matar
Author: Bruce Aidells
Author: Susan Baldassano
Author: Paul Grimes
These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.
Author: Bryan Ford
Author: Dan Barber
Author: Jeanne Thiel Kelley
Author: Andrew Urell
Author: Shelley Wiseman
A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.
Author: Matt Lee
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires...
Author: Hubert Keller
Author: Adam Evans
Author: Sara Foster
Author: Kerri Conan
Author: Hank Shaw
Author: Janie Hoffman
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors....
Author: Paul Grimes
Author: Jamie Oliver
Author: Dorie Greenspan
A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.
Author: Bon Appétit Test Kitchen
In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa "sandal sole" that provides the base for beans, cheese, and salsa.
Author: Luz Calvo and Catriona Rueda Esquibel
Author: Alexis Touchet
Author: Sara Foster
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: Anders Braathen
Eco-friendly, low-mercury arctic char is less fishy than its more popular cousin, salmon.
Author: Larraine Perri
Author: Miriyam Glazer
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Author: Soa Davies
Author: Tina Miller