Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.
Author: Chris Morocco
Author: Francois Payard
Author: Shelley Wiseman
Author: Tori Ritchie
Author: Mario Batali
To give a batch of almond shortbread cookies the pastel treatment, dust them with tinted confectioners' sugar. We blended the sugar with finely ground...
Author: the editors of Martha Stewart Living
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Author: Gabrielle Hamilton
Author: Dede Wilson
Author: Abigail Johnson Dodge
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au...
Author: Ludo Lefebvre
Roasting beets over high heat yields charred skin-a nice balance with the sweet flesh.
Author: Angela Dimayuga
Author: Eileen Yin-Fei Lo
Author: Gina Marie Miraglia Eriquez
Author: Marissa Goldberg
Author: James Beard
Serve these pillowy rolls along with the ham and set out small bowls of your favorite mustards. Double the recipe for a large crowd-or, if you want to...
Author: Bon Appétit Test Kitchen
Author: Julie Richardson
Author: Federica Cucinelli
Author: Tori Ritchie
Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and...
Author: nigel slater
Author: Bon Appétit Test Kitchen
Author: Nigella Lawson
Youll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the...
Author: Claudia Fleming
Author: Mark Overbay
The longer the spices infuse in the rum, the more flavorful it will be.
Author: Bon Appétit Test Kitchen
Author: Taylor Boetticher
Author: Diane Rossen Worthington
Author: Bon Appétit Test Kitchen
Author: Mimi Thorrison
"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail...
Author: Lora Zarubin