Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Author: Joy Cho
Author: Heidi Shinn
Author: Bon Appétit Test Kitchen
Author: JoAnn Cianciulli
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.
Author: Tori Ritchie
Author: Melissa Clark
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making...
Author: Adina Steiman
The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.
Author: Andy Baraghani
Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.
Author: Mindy Fox
Author: Rocco Lugrine
Author: Rick Tramonto
Author: Janet Taylor McCracken
Author: Mary Nearn
Author: Clare Crespo
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Maggie Ruggiero
Author: Michael Shrader
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
Author: Faith Willinger
Author: Deana Herman-Kulsuptrakul
Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it'll feel like summer.
Author: Claire Saffitz
Author: Julie Richardson
Author: David Lebovitz
Author: David Waltuck
Author: Kemp Minifie
Author: David Kamen
Author: Cory Schreiber
Author: Mary Kate Tate