If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Author: Alice Medrich
Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.
Author: Anna Stockwell
Author: Nancy Grubin
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Author: Roberto Santibañez
Author: Lillian Chou
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
Author: Elizabeth Karmel
This makes enough strawberry glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Author: Joy Cho
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Rick Rodgers
Author: Stephan Pyles
Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.
Author: Alana Kysar
A marriage between two of our favorite summer fruits, this savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it's the perfect summer lunch, midday snack,...
Author: Maggie Ruggiero
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter,...
Author: James Beard
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with...
Author: Ruth Cousineau
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Author: Skye Gyngell
Author: Andrea Albin
This beautiful pie is great for entertaining, since the rich, creamy filling will be a surefire hit with anyone who likes chocolate pudding.
Author: Jennifer Martin
Author: Diane Rossen Worthington
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Suzanne Goin
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: Gayle Pirie
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in...
Author: Kerri Conan
Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour...
Author: Anna Stockwell