Author: Janet Fletcher
Author: Melissa Clark
Author: Nancy Oakes
Fried garlic boasts an incredible ease-to-"wow" ratio-put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also the oil that's left behind is a flavor-packed product...
Author: Andy Baraghani
Author: Paul Grimes
Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake. Why would anyone in their right mind create a dessert that is supposed...
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Joanne Chang
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Author: Bon Appétit Test Kitchen
Everyone's favorite bake sale treat goes gluten-free without any hard-to-find ingredients or alternative flours, just cornstarch and cocoa powder. Instant coffee or espresso powder deepens the chocolate...
Author: Anna Stockwell
Author: Steven Satterfield
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Author: Fran Gallagher Ripsom
Author: Deborah Madison
Author: Joie Gaty