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
The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water-scented cookies to form a grid pattern.
Author: the editors of Martha Stewart Living
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory...
Author: Lillian Chou
Author: Diane Morgan
Author: Oliver Strand
Author: Bruce Aidells
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
You'll be surprised by just how easy it is to pull off this super-impressive flavor-packed holiday roast.
Author: Anna Stockwell
Author: Larraine Perri
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Author: Mario Batali
A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results...
Author: Lillian Chou
Author: Kate Higgins
Author: Tori Ritchie
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: Francois Payard
Author: Irma S. Rombauer
Author: Shelley Wiseman
Author: Lillian Chou
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
This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave...
Author: nigel slater
Author: Gabrielle Hamilton
Author: Gina Marie Miraglia Eriquez
Author: Maggie Ruggiero
Author: Melissa Roberts
Author: Heidi Dalzell
Author: Amanda Hesser
Author: Ian Knauer
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will...
Author: Chris Morocco
Author: Janet Taylor McCracken
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use...
Author: Andy Baraghani
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with...
Author: Anna Stockwell
Author: Lora Zarubin
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
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
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: Bon Appétit Test Kitchen