Author: Lana Sills
Author: Lidia Bastianich
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
Author: Abigail Johnson Dodge
Author: Andrea Bemis
Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance...
Author: Ruth Cousineau
Author: Scott Beattie
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the...
Author: Maria Helm Sinskey
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: Gina Marie Miraglia Eriquez
Author: Paul Grimes
Author: Amy Finley
Author: Elinor Klivans
Author: Heidi Dalzell
Author: Tom Douglas
Author: Sisi Carroll
Author: Melissa Roberts
Author: Ruth Cousineau
Take the time to really cook the onion and garlic until they're completely soft-this encourages them to give up all their goodness to the velvety-rich tomato broth.
Author: Andy Baraghani
This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Author: Claire Saffitz
Author: Anton Mosimann
Author: Jayne Cohen
Author: Maya Kaimal
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be...
Author: Lillian Chou
Author: Maggie Ruggiero