Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that...
Author: Andy Baraghani
Author: Bruce Weinstein
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
Author: Dede Wilson
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Carolyn Beth Weil
Author: Maggie Glezer
Author: Janet Taylor McCracken
Author: Barbara Barger
Author: Ian Knauer
Low-gluten rye flour is more forgiving than common wheat flour which can make brownies dry if overbaked. You will find these a fudgy, sweet and lightly...
Author: Michelle Eshkeri
Appease the crowds with this giant sheet-pan pie that makes use of two of our favorite summer fruits.
Author: Rhoda Boone
Author: James Irby
Author: Gina Marie Miraglia Eriquez
Author: Kurt Gutenbrunner
Author: Karen Keisir
Author: Michael Chiarello
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for...
Author: Alison Roman
Author: Heidi Dalzell
Author: Emily Ansara Baines
Author: R. A. Street
Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
Author: Claire Saffitz
Author: Edna Lewis
A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.
Author: Edward Lee
Author: Tamasin Day-Lewis