Start with very cold cream, and keep it chilled between whipping and serving.
Author: Shelley Wiseman
Author: Melissa Roberts
Author: Ian Knauer
Author: Denise Gee
Author: Neal Fraser
Author: Bon Appétit Test Kitchen
Here, the word "perfect" refers not to the quality of the classic cocktail (though we do love this version), but to the equal amounts of sweet and dry...
Author: Lou Seibert Pappas
Author: Mary Corpening Barber
Author: Susan Spungen
Raspberry Crème Fraîche Puff
Delicate crabmeat gives sweetness to a light citrus sauce served on top of pasta.
Author: Melissa Roberts-Matar
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying...
Author: Melissa Roberts
Author: Kevin West
Author: Sophie Dahl
Author: Linnea Johansson
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Kriss Harvey
How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during...
Author: Alison Roman
Author: Ian Knauer
If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use-and you can't make this dessert without one.
Author: Alison Roman
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture...
Author: Lora Zarubin
Author: Jill Silverman Hough
Author: Tori Ritchie
Author: Melissa Roberts
Author: Clark Frasier
Author: Tamasin Day-Lewis
Author: Jacques Pépin