Author: Ralph Potter
Author: Sheila Lukins
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Author: Tara O'Brady
Make the dressing in a food processor if you like, but it won't be as smooth or have that bright green hue you get when you do it in a blender.
Author: Andy Baraghani
Just three ingredients are needed to make this rich old-school chocolate frosting.
Author: Land O'Lakes
A whipped frosting lightens up this classic chocolate cake.
Author: Ia Delphey
Author: Bon Appétit Test Kitchen
Author: David Barber
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra...
Author: Molly Baz
Author: Janet McCracken
Our ultimate muffins are chock-full of blueberries and have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream. A dusting of coarse sugar gives them a shimmery...
Author: Rhoda Boone
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Author: Sarah Patterson Scott
Author: Lillian Chou