Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Author: Erika Lenkert
Author: Molly Wizenberg
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Author: Jennifer Martin
Author: Lora Zarubin
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Bon Appétit Test Kitchen
Author: Carole Chernick
Author: Karin Korvin
Author: Andrea Albin
The most tremendous veggie casserole in the history of veggie casseroles! I started making it around Thanksgiving as an alternative to broccoli-rice casserole, but it has slowly crept into other meals...
Author: Ree Drummond
Author: Melissa Roberts
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets.
Author: Kurt Gutenbrunner
Author: Nick Fauchald
Author: Shelley Wiseman
Author: Lesley Téllez
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Author: Alice Medrich
Author: Nancy Grubin
Author: Chitra Joshi
Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.
Author: John Becker
Author: Bill Brett