Author: Kurt Gutenbrunner
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Jeanne Thiel Kelley
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
Author: Lori Longbotham
Author: Sharon Buck
These yummy vegan cookies are free of butter, added sugar, and even eggs-the peanut butter and applesauce hold them together. But trust me when I say you...
Author: Audrey Johns
Author: Sharon Michael
Author: George D. Morrison
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip...
Author: Rhoda Boone
Author: Lora Zarubin
Author: Francois Payard
This puffy, soufflé-like pancake is just as good for dessert as it is for breakfast. Don't worry when it deflates as soon as it's removed from the oven;...
Author: Susan Spungen
Author: Lori Longbotham
No cheesecake roundup would be complete without this one, created by Santa Fe's Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our...
This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two...
Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies,...
Author: Erin Jeanne McDowell
Author: Todd Davies
Author: Alison Roman