Author: Cliff Trubowitz
Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.
Author: Lillian Chou
Author: Barbara Kafka
Author: Molly Stevens
This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.
Author: Ramin Ganeshram
Author: Dora Moel
Author: Michael Tong
Author: Alexis M. Touchet
Author: Kemp Minifie
Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.
Author: Andrea Nguyen
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone...
Author: James Beard
Author: Karen Stocker
Author: Dorothy Davis
Author: Wolfgang Puck
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Author: Melissa Roberts
Author: Sara Jenkins
Author: Melissa Roberts
Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it's made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy...
Author: Anna Stockwell
Author: Cara Brunetti Hillyard
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Author: Ian Knauer
Author: Betty Boothe
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Author: Anna Stockwell
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Author: Anna Stockwell