Author: Esther Sung
A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the...
Author: Roy Finamore
Author: Bon Appétit Test Kitchen
Author: Bev Michaels
Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile: Enjoy a slice for breakfast with a steaming cup of coffee, or serve it...
Author: Sara Foster
Author: Lillian Chou
This cobbler is wonderful after the chipotle-honey glazed pork (frankly, it's wonderful after anything).
Author: Joan C. Laura
Author: Ian Knauer
Author: Melissa Roberts
Author: James Beard
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting the chops char, just move them to a new spot...
Author: Kelly Mariani
Author: Lora Zarubin
Author: Edna Lewis
When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.
Author: Maialino
Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas....
Author: Eli Gorelick
You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Author: Thomas Keller
Author: Trish Newcomb
Author: Bruce Aidells
Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.
Author: Aaron Crowder
Author: Carole Bloom
Author: Melissa Roberts
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Author: Lorraine Pascale