Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.
Author: Trine Hahnemann
What's wonderful about challah is that it can be used in so many ways: to sanctify the Sabbath, of course, but just as important, to make French toast,...
Author: Einat Admony
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks...
Author: Ian Knauer
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
This is a sweet bread that is really easy to make. It is so good that a 30-year-old man who was a guest at my Shabbat Table actually giggled when he ate...
Author: SuperRebbetzin
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning...
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus:...
Author: Anna Stockwell
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you...
Author: Joan Nathan
This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites...
Author: Shirley O. Corriher
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect...
Author: Patricia Wells
Inspired by the flavors of potato-leek soup, this kugel is creamy on the inside, crackly on the outside, and completely irresistible.
Author: Leah Koenig
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.
Author: Rhoda Boone
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or...
Author: Rick Martinez
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one...
Author: Melissa Roberts
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in...
Author: Anna Stockwell