Author: Denise Gee
Author: Lisa Ahier
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Jeanne Thiel Kelley
Author: Sandy Pollock
Author: Lidia Matticchio Bastianich
Author: Jill Silverman Hough
Author: Bon Appétit Test Kitchen
Author: Zoe Singer
Author: Crystal Cook
Author: Mark Bittman
Author: Kay Chun
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Gina Marie Miraglia Eriquez
Author: David Guas
Author: Lauren Chattman
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
Author: Christina Tosi
Author: Diane Rossen Worthington
Author: Marcel Desaulniers
Author: Martha Hall Foose
Author: Sharon Bowers
Author: Francois Payard
Author: Melissa Roberts
You'll want to pickle the beets a day ahead.
Author: Bon Appétit Test Kitchen
Author: Christian Thornton
Author: Melissa Roberts
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Roberto Santibañez
Author: Matt Lewis
Author: Shelley Wiseman
Author: Rocco DiSpirito