Author: Marie Samples
This is my favorite pie crust. It took several years and over fifty tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being...
Author: Rose Levy Beranbaum
Author: Gordon Hamersley
Author: Bon Appétit Test Kitchen
This risotto is a delicious way to add vibrant color - and a bit of Italy - to the normally muted Thanksgiving table.
Author: Lillian Chou
The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."
Author: Dawn Perry
Author: Carolyn Clark
Author: Andrea Albin
Here's the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It's hands-off, and the parcels can be assembled ahead of time. If it's new to you and...
Author: Lauren Chattman
Author: Bon Appétit Test Kitchen
Chinese five-spice powder, sprinkled throughout the layers of phyllo dough, and an orange-cream cheese filling give this dessert a wonderful aroma.
Author: Kay Chun
Author: Douglas Rodriguez
A perfect ending to a Valentine's Day dinner, these bite-size confections are like miniature candy bars - only better. Plus, they keep for a week.
I was determined to recreate gourmet-quality steak at home. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection surface and medium-rare pink center.
Author: Jessica Gavin
Author: Dana Talusani
Author: Rubén Martínez
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.
Author: Bon Appétit Test Kitchen
Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.
Author: Claire Saffitz