Author: Ivy Manning
Author: Rose Pascale
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled...
Author: Cal Peternell
Author: Francois Payard
Author: Bruce Aidells
Bay scallops-which are smaller and sweeter than sea scallops-are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic...
Author: Lillian Chou
Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.
Author: Steve Pernetti
Author: Ian Knauer
Author: Marlena Spieler
Author: Tori Ritchie
Author: Larraine Perri
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the...
Author: Kierin Baldwin
Author: Nigella Lawson
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge...
Author: Ross Dobson
Author: Jennifer Iserloh
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Author: Sarah Patterson Scott
Author: Gina Marie Miraglia Eriquez
Author: Francois Payard
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly....
Author: Alison Roman
Author: Alexis Touchet
Author: Ian Knauer
Author: Jeanne Thiel Kelley
Author: Heidi Dalzell
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
Author: Michael Lomonaco
This fresh new take on classic horseradish sauce makes a lot, but you're going to want extra. It's the perfect companion for both our Porcini-Rubbed Beef...
Author: Anna Stockwell
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety,...
Author: María Del Mar Sacasa
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs...
Author: Mario Batali
This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .
Author: Taylor Boetticher
Author: Sarah Patterson Scott
Author: Bon Appétit Test Kitchen
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth,...
Author: Chris Morocco
Author: Diane Rossen Worthington
Author: Shelley Wiseman
Author: Kendra Vizcaino
Author: Jill Silverman Hough