Author: Rochelle Palermo
Author: Melissa Roberts
Author: Victoria Granof
Author: Andrea Albin
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.
Author: Barbara Walt Gustin
Author: Melissa Clark
Author: Tom Gilliland
Author: Carol Hill
If you've ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.
Author: Ann Redding
Author: Sergio Remolina
Author: Anna Pump
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
Author: Jeanne Thiel Kelley
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Author: Marcia Munson
A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson
For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the...
Author: Lisa Zwirn
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Author: Claire Saffitz
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition...
Author: Roger Berkowitz
Author: Sandy Stevens