Author: Gina Marie Miraglia Eriquez
Author: Joanne Chang
Author: Ian Knauer
Author: Nathalie Benezet
Author: Karen DeMasco
Author: Melissa Roberts
Author: Selma Brown Morrow
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...
Author: Eben Freeman
Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances...
Author: Katherine Sacks
Author: Alison Roman
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Author: Ellie Krieger
Author: Tracey Seaman
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture...
Author: Cory Schreiber
Author: Cindy Mushet
Author: Kate Ewald
Author: Lillian Chou
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Author: Gale Gand
Author: Diana Barrios Treviño
Author: Chad Robertson
Author: Patricia Reilly
These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings-without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks and you'll never choose bone-in...
Author: Rhoda Boone
Author: Jennifer Iserloh
Author: Tom Douglas
Author: Katie Brown
Author: Jeanne Thiel Kelley
Author: Maria Helm Sinskey
Author: Ian Knauer