Author: Amelia Saltsman
Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.
Author: Tom Parker Bowles
Author: Bon Appétit Test Kitchen
An easy Brined Turkey Breast recipe, you can tent with foil if it browns too fast.
Author: Sheila Lukins
Author: Suzanne Tracht
Author: Suzanne Goin
Author: Molly Stevens
Author: Bruce Aidells
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Author: Paul Grimes
Author: Edna Lewis
Author: Alex Grossman
Author: Dorie Greenspan
Author: Melissa Roberts
Author: Sara Foster
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
This classic spongecake is thought to have originated with German settlers.
Author: Joan Nathan
Author: Rebekah Peppler
Author: Sherri Guggenheim
This tiramisú is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.
Author: Chris Morocco
Author: Bill Granger
Alaska King Crab "Nachos"
Author: Dianne Rossmando
Author: Bon Appétit Test Kitchen
Author: Jean Anderson
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Edna Lewis
Author: Anthony Bourdain
Author: Faith Willinger
Author: Melissa Roberts
Author: Maggie Ruggiero
Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.
Author: Chris Morocco
Author: Veronica Chambers
Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good...
Author: Susanna Hoffman