A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).
Author: Matt Lewis
Author: Paul Grimes
Author: Ruth A. Matson
Author: Marcella Hazan
Author: David Downie
Author: Gina Marie Miraglia Eriquez
Author: Ian Knauer
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Author: Rose Levy Beranbaum
Author: Andrea Albin
Author: Guillermo Payet
Author: Annisa Helou
Author: Yotam Ottolenghi
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person...
Author: Stacey Nyman
Author: Ian Knauer
Author: Wuanda Walls
Author: Siglinda Scarpa
Author: Shawn Edelman
Author: Melissa Roberts
Author: Rick Rodgers
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
Author: Gina Marie Miraglia Eriquez
Author: Joe Dion
Author: Paul Gayler
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Grapefruit cuts through fatty avocado in this simple salad idea.
Author: Bon Appétit Test Kitchen
Author: Sam Worley