Author: Anne Applebaum
Author: Daniel Humm
Author: Lori Longbotham
Author: Diane Rossen Worthington
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: Tracey Seaman
Author: Karen DeMasco
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: 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
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: Rick Rodgers
Author: Stephen A. McLeod
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use...
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
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
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,...
Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.
Author: Anna Stockwell
To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey,...
Author: Bon Appétit Test Kitchen
Author: Catherine Hilburn
Author: Gina Marie Miraglia Eriquez
Author: Larraine Perri
Author: Anton Nocito