Author: Joe Bonaparte
Author: Marlin Kaplan
Author: Andrea Albin
Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
Author: Gretchen Davis
Author: Lora Zarubin
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend...
Author: Alexis Watson
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
A quick and east Maple Pumpkin Pie recipe
Author: Nadia Hassani
A shortbread chocolate cake gets a topping of mousse and ganache.
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...
Author: Carole Bloom
Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags...
Author: Peggie O'Kennedy
Author: Michael Laiskonis
Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.
A bite of this flan, fragrant with traditional pumpkin-pie spices, is very comforting despite the dessert's modern looks; a topping of pumpkin seeds, seasoned...
Author: Susan Springob
Author: Sandy Krasner
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream...
Author: Yotam Ottolenghi