This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two...
Every Easter when I was growing up, I would wake up to the smell of makoviy rulet, a poppy seed and nut roll that's a traditional baked delicacy popular...
Author: Olia Hercules
Setting the whipped cream with dissolved gelatin means it won't deflate or weep when chilled.
Author: Chris Morocco
Author: Jennifer Iserloh
Author: Andrew Friedman
Challah is traditionally eaten on the Jewish Sabbath (Shabbos). This is not your average challah recipe. It is a twist on my trusty old water challah recipe...
Author: twkitchen
Author: Janet Fletcher
This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts...
Author: Judy Kim
Author: Wuanda Walls
This tiramisú is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.
Author: Chris Morocco
Kuku sabzi tend to have less eggs than the typical fritter or omelet. Use whatever hearty greens and herbs you like. It's the ideal clean-out-the-fridge...
Author: Andy Baraghani
Author: Scott Peacock
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and...
This whimsical bread is studded with dyed Easter eggs for a festive look.
Author: Melissa Roberts
My fried rice axiom is this: always use a little more ginger than seems appropriate. This is especially true with this fried rice version, enriched with...
Author: Sara Dickerman
Author: Dede Wilson
Author: Melissa Roberts
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
Author: Cathy Whims
Author: Victoria Granof
Author: Dorie Greenspan
Author: Bon Appétit Test Kitchen