Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.
Author: Betty Rosbottom
Author: Devin Alexander
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: Warren Brown
Author: Oliver Strand
The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.
Author: Sarah Copeland
Author: Nancie McDermott
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Anton Nocito
Author: Larraine Perri
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter,...
Author: James Beard
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Author: Bon Appétit Test Kitchen
Author: Roberto Santibañez
Author: Tracey Medeiros
Author: Renee Werbin
Author: José Andrés
Author: Nancy Baggett
Author: Gretchen Holt-Witt
Author: Faith Durand
Author: Bon Appétit Test Kitchen
Author: Jenna Clemens
Author: Adeena Sussman
Author: Andrea Slonecker
A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results in great texture: they're chewy where the strips...
Author: Lillian Chou
Author: Kemp Minifie
Author: Romney Steele
Author: Patricia Wells
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
Author: Maria Helm Sinskey