Author: Tony Litwinko
Making Stollen is not for the faint of heart. Avoiding it altogether because excellent store-bought Stollen abounds is further abetted by the invention...
Author: Luisa Weiss
Author: Melissa Roberts
Author: Kate Fogarty
Author: Zoe Singer
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
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron...
Author: Louisa Shafia
Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I...
Author: Andrea Albin
Author: Paulette Sexton
Author: Anne Jones
Author: Amy Traverso
Author: Molly Stevens
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley...
Author: Sohla El-Waylly
Author: Michael Lomonaco
Author: Katie Brown
Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.
Author: Julie Smolyansky
Author: Amelia Saltsman
Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won't squash or shred...
Author: Rick Martinez
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Author: Torben Jensen
Author: Bon Appétit Test Kitchen