Author: Gabrielle Hamilton
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you...
Author: Michelle Polzine
Author: Graham Elliot
Author: Bruce Aidells
Author: Tori Ritchie
Author: Abigail Johnson Dodge
Author: Gina Marie Miraglia Eriquez
Author: Amanda Hesser
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands...
Author: Paul Grimes
Author: Jennifer Iserloh
Author: Bon Appétit Test Kitchen
Author: Julie Richardson
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Author: Gina Marie Miraglia Eriquez
When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.
Author: Maialino
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Author: Mario Carbone
Author: Molly Stevens
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
A pistachio custard filling makes for an enchanting moss-green spiral inside this cardamom sponge cake Yule log. Shards of melted chocolate dusted with...
Author: Samantha Seneviratne
Author: Tori Ritchie
Author: Maggie Ruggiero
You'll be surprised by just how easy it is to pull off this super-impressive flavor-packed holiday roast.
Author: Anna Stockwell
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Author: Ian Knauer
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends...
Author: Andrea Albin
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice...
Author: Rhoda Boone
Author: Maggie Ruggiero
Author: Esther Sung
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread...
Author: Katherine Sacks
Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint...
Author: Lillian Chou
Author: Abigail Johnson Dodge
Author: Bon Appétit Test Kitchen
Author: Janet Taylor McCracken
Author: Andrew Knowlton
One bite of this exemplary antipasto entirely changed the way I thought about Italian cooking-and cooking in general. So Zen-like in their elegance and...
Author: Mario Batali