Author: Wuanda Walls
Author: Mary Bergin
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety,...
Author: María Del Mar Sacasa
Author: Michael Presnal
Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn't think of this recipe sooner.
Author: Nate Appleman
Author: Bon Appétit Test Kitchen
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...
Author: Todd Davies
No cheesecake roundup would be complete without this one, created by Santa Fe's Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our...
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
Author: Lori Longbotham
Author: Melissa Roberts
Author: Matt Lewis
Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's delicious over rice. There's a reason this quick, satisfying meal is a staple of...
Author: Genevieve Ko
Author: Ted Allen
The secret to this version of potato salad is sweet pickle relish-not diced cucumbers, dill pickles, or cornichons.
Author: Alexander Smalls
Author: Eleanor Moscatel
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and...
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: Maria Helm Sinskey
Author: Bon Appétit Test Kitchen