Author: Mary Risley
The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
Author: Ian Knauer
Author: Beatriz Bloom
Author: Maggie Ruggiero
Author: Susan Herrmann Loomis
Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! Don't look any further for a succulent crab salad open-face sandwich. The little garlic toasts piled high...
Author: Rick Tramonto
Author: Andrea Albin
Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent. Editors Note: Want to know more about how to make this dish? Check out our video here.
Author: Chad Robertson
Author: Jack Bishop
Author: Andrea Reusing
Author: Dianne Rossmando
Author: Marlene Van Beek
Author: Sam Worley
Author: Diane Rossen Worthington
This ultra-rich dessert is inspired by the classic Rigó Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld.
Author: Tamra Davis
Author: Janet Taylor McCracken
Author: Mai Pham
Author: Shirley Cheng
Serina Kaker "When a good friend went out of town, I volunteered to water the plants in her apartment, and my reward was helping myself to the Christmas cookies, all nicely stored in a tin," says Jane...
Author: Jane A. Van Pelt
Author: James Peterson
Author: Maggie Ruggiero
Author: Elizabeth Horton de Meza
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.
Author: Maggie Ruggiero
I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes...
Author: Rebecca Katz
These pineapple and pork tacos are the original fusion food-a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four...
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp. Serve this alongside grilled steak, and it'll be not only a great...
Author: Adam Perry Lang
Author: Curtis Stone
Author: Michele Urvater
Active time: 20 min Start to finish: 45 min (includes cooling onion)
Candied bacon might seem like the ultimate example of gilding the lily, but it adds a sweet, smoky edge to this already luscious pie. Elvis would be proud.
Author: Andrea Albin