Author: Sergio Remolina
Author: David Guas
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Author: Chris Morocco
Author: Mary Nearn
This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.
Author: Donna Hay
Author: Edward Lee
The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout-a perfect activity for those lazybones watching the game. Delegate!
Author: Molly Baz
Author: Andrea Albin
A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the...
Author: Gina Marie Miraglia Eriquez
Author: Rebekah Peppler
Author: Molly Stevens
Author: Lori Longbotham
Author: Susan Spungen
This recipe originally accompanied Monte Cristo Chicken.
Author: Lesley Porcelli
Author: Rose Levy Beranbaum
Author: Susannah Abbott
Author: Bobby Deen
Author: Isaac Mizrahi
This needs to chill overnight, so plan accordingly.
Author: Deborah Madison
Author: Bon Appétit Test Kitchen
Author: Lori De Mori
Author: Maggie Ruggiero
Author: Wang Haibo
Author: Bon Appétit Test Kitchen