This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Author: Tanya Wenman Steel
Author: Miriam Chandler
Dinner is 6 ingredients and 20 minutes away with this Honey Mustard Salmon. Honey mustard is an easy way to dress up salmon, and baking it in the oven means your hands are free to throw together a salad...
Author: Elise Bauer
This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work...
Author: Deb Perelman
Author: Francis Mallmann
Since these cookies are meant to be eaten frozen in this ice cream cookie sandwiches recipe, we made them extra salty so the flavor stands out.
Author: Claire Saffitz
Author: Melia Marden
Author: Gina Marie Miraglia Eriquez
Author: Ellen Lebow
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Author: Alison Roman
Author: Kay Schlozman
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Butterscotch chips and crushed potato chips make these buttery brown sugar cookies dance across your tongue with sweet and salty flavor.
Author: Jessie Sheehan
Author: Diane Rossen Worthington
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Author: Sarah Jampel
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
Author: Dianne Rossmando
Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.
Author: Blue Smoke
Author: Dorie Greenspan
Author: Chad Colby
Author: Soa Davies
Author: John Besh
Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy-it may be for a crowd, but it's bound to go quickly.
Author: Nestlé USA
Author: Nancy Rones
In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Author: Josef Centeno
Author: Joe Mallol
Author: Amy Finley