Author: Anne Applebaum
This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar...
Author: Lori Longbotham
Author: Daniel Humm
Author: Diane Rossen Worthington
Author: Nathalie Dupree
The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!
Author: Jeremy Oertel and Natasha David
I love to celebrate birthdays with the crew and my bandmates. When we're on the road, it's nice to have the band family celebrate. Jimi's birthday falls...
Author: Kimberly Schlapman
Author: Karen DeMasco
Author: Rick Rodgers
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
Author: Tracey Seaman
Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.
Author: Anna Stockwell
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries,...
Author: Gina Marie Miraglia Eriquez
Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need...
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Stephen A. McLeod
Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market...
Author: Edd Kimber
Author: Larraine Perri