Author: Terry Conlan
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty...
Author: Bon Appétit Test Kitchen
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess...
Author: Claudia Fleming
Author: Marion Cunningham
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Author: Jessica Strand
Author: Mary Cech
Author: Selma Hurwitz
Author: Bruce Aidells
Author: Kristine Kidd
Author: Bon Appétit Test Kitchen
María de los Angeles Rodrguez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well...
Author: Ken Haedrich
Author: Laura O'Neill
Author: Sheila Lukins
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush...
Author: Joy Cho
Author: Eli Gorelick
Author: Carolyn Beth Weil
Author: Carole Chernick
Author: Ruth Cousineau
Author: Irma S. Rombauer
Author: Rochelle Palermo
Author: Pamela Grennes
Author: Bruce Aidells
Author: Robin Smith
Author: Nick Malgieri