These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor;...
Author: Rick Martinez
Author: Diane Kochilas
Author: Waldy Malouf
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
A few spices (and a cool skillet move) turn store-bought broth into something deeply satisfying.
Author: Selma Brown Morrow
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut....
Author: Bonnie Bennett
Maple syrup and warm, fall spices add a touch of sweetness to easy roasted beets, carrots, parsnips, turnips, and sweet potatoes.
Author: Nava Atlas
Author: Suzanne Goin
Author: Joan Nathan
Author: Sara Moulton
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye...
Author: Brad Leone
Author: Kate Higgins
Author: Allen Susser
Author: Bon Appétit Test Kitchen
Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.
Author: Katherine Kallinis Berman
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but...
Author: Paul Grimes
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic...
Author: Brigid Washington
Author: Janet Taylor McCracken
A treasured family recipe from Lazarus Lynch's book, Son of a Southern Chef. This peach dessert is perfect for summer barbecues.
Author: Lazarus Lynch
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican...
Author: Robb Walsh