Use a hot sauce that isn't just heat and vinegar but has a personality of its own. We like Frank's.
Author: Claire Saffitz
Author: Dianne Rossmando
Author: Susan Spungen
Author: James Beard
This chilled rice pudding pie is adapted from the popular dessert at MeMe's Diner in Brooklyn, NY. A sesame-stick-crumb crust is covered in a thick layer of coconut milk caramel. It provides a sweet-and-salty,...
Author: Bill Clark
A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic.
Author: Chris Morocco
Author: Ludo Lefebvre
Author: Lisa Zwirn
Author: Zilly Rosen
Author: Steven Raichlen
Author: Maria Helm Sinskey
Author: Emily Luchetti
Author: Bon Appétit Test Kitchen
When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.
Author: Chris Morocco
Homemade gifts-especially the edible kind-are always appreciated around the holidays, but let's face it, they can also be a lot of work to make and package. This year, treat everyone to a scratch-made...
Author: Paige Grandjean
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Author: Paul Grimes
Author: Kenny Shopsin
Author: Gabrielle Hamilton
Author: Carol Robertson
Author: Andrea Albin
Author: Paul Grimes
These savory Indonesian-style cheese cookies are a fantastic snack with a cup of tea or coffee.
Author: Lara Lee
Browning the butter gives these blondies a rich, nutty flavor.
Author: Land O'Lakes
It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.
Author: Andy Baraghani
Author: John Currence
Inspired by the Korean soup recipe kuksi, this sweet, punchy, acidic chilled tomato broth topped with noodles and crunchy vegetables makes for the summer soup of your dreams. It's quick to make and can...
Author: Kat Boytsova
Author: Alison Roman
Author: Lori Longbotham
If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Author: Chris Morocco
Author: Ruth Cousineau
Author: Lori Longbotham
Author: Cory Schreiber
Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.
Author: Maggie Ruggiero
No secrets here-the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
Author: Claire Saffitz
Author: Peter Reinhart
These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.
Author: Madhur Jaffrey
Author: Joan Nathan
This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton