Author: Bon Appétit Test Kitchen
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Author: Allysa Torey
Author: Ruth Cousineau
Author: James Beard
Author: Mary Baker
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.
Author: Anna Stockwell
Author: Elinor Klivans
Author: Helene Cypress
Author: Dorie Greenspan
To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.
Author: Julia Child
Author: Faith Durand
Author: Lora Zarubin
Author: Bon Appétit Test Kitchen
An easy Easy Tart Crust recipe.
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning...
Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.
Author: Andrea Albin
Author: Allison Kave
Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.
An old classic that relies on a few new tricks-toasted-coconut milk, the use of gelatin, and the incorporation of whipped cream-to make the most ethereal...
Author: Sam Worley
Author: Joe Bonaparte
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this...
Author: Rose Levy Beranbaum