"I love cooking with the new recipes every month when Bon Appétit arrives," writes Gabriella Hughes of Windham, Maine. "One dish I'd really like to make is the gingerbread with lemon icing from Standard...
In Austria, warming bowls of goulash soup are served in all kinds of establishments - from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable...
This sweet potato cheesecake borrows from the Basque cheesecake tradition: It doesn't have a crust and is baked until its exterior is a deep copper.
Author: Tara O'Brady
A cobbler is the easiest way to get to something similar to a pie-meltingly tender and juicy fruit with a crusty topping-without having to make, roll out, and crimp pie dough. Biscuit dough, in general,...
Author: Shelley Wiseman
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
To speed up this classic soup without sacrificing its soulful flavor, simply caramelize the onions in a dry nonstick skillet (be sure to use one with a silicone surface designed for use over high heat,...
Author: The Bon Appétit Test Kitchen
Author: Lesley Porcelli
Author: Dorie Greenspan
Adapted from a March 1992 Gourmet recipe.
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method-which calls for a bath of stout, bourbon, and soy sauce; a glaze...
Author: Edward Lee