Author: Bon Appétit Test Kitchen
This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .
Author: Allysa Torey
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...
Author: Ruth Cousineau
Author: Mary Baker
Author: James Beard
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Author: Helene Cypress
Author: Elinor Klivans
Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.
Author: Anna Stockwell
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
An easy Easy Tart Crust recipe.
Author: Allison Kave
Author: Lora Zarubin
Author: Bon Appétit Test Kitchen
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
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