Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries...
Author: Lillian Chou
Author: Nancy Oakes
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Denise Barr
Author: Bon Appétit Test Kitchen
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Author: Rick Tramonto
Author: Lora Zarubin
Author: Diane Rossen Worthington
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Author: Alison Roman
Author: Carolyn Beth Weil
Author: Shelley Wiseman
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like...
Author: Mario Batali
Author: Maggie Ruggiero
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges,...
Author: Anna Stockwell
Author: Larraine Perri
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy...
Author: Ruth Cousineau
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by...
Author: Hubert Keller
This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.
Author: Eben Freeman
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to...
Author: Shelley Wiseman
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a...
Author: Katherine Sacks
Author: Ian Knauer
This steaming version of the classic vodka, cream, and coffee cocktail is especially appealing in winter.
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Author: Donna Hay
You can't go wrong with roasted potatoes for a holiday meal. A mix of fresh thyme and nutmeg keeps this version interesting.
Author: Anna Stockwell
Author: Jeanne Thiel Kelley
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
Author: Gabrielle Hamilton
Author: Bruce Aidells
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward...
Author: Chris Morocco
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version,...
Author: Andrea Albin
If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a...
Author: Dawn Perry
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Author: Jill Silverman Hough
Author: Dede Wilson
Author: Kemp Minifie
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda,...
Author: Andy Baraghani
Author: Melissa Roberts