To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Author: Gail Conde
A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.
Author: Briana Holt
Author: Molly Stevens
Author: Matthew Reichel
Author: Joanne Weir
A marinade of Cajun seasoning, soy, and honey make these roasted shrimp extra flavorful.
Author: Kathi Dameron
Author: Anna Pump
Author: Donna Chrisco Oldford
An easy Roasted Garlic Soup with Parmesan Cheese recipe
Author: Tracey Medeiros
Author: Amelia Saltsman
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.
Author: Martha Holmes
Author: Cynthia Thomas
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Author: Chris Morocco
Author: Alison Roman
An easy Multi-Grain Bread recipe
Author: Abigail Johnson Dodge
Author: Floyd Cardoz
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani
Basic Crepes Recipe
Author: Bon Appétit Test Kitchen