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
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...
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
Author: Ian Knauer
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Author: Anna Stockwell
Author: Jamie Shannon
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's...
Luscious, cheesy eggs baked inside prosciutto "baskets" make a craveable finger-friendly brunch main.
Author: Molly Baz
Author: Maggie Glezer
Author: Maggie Ruggiero
Author: Nathalie Dupree
Swedish Cardamom Rolls
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
Author: Bon Appétit Test Kitchen
Pasta carbonara is an indulgent yet surprisingly simple recipe. Made with pancetta (or bacon) and plenty of Parmesan, this recipe takes only 30 minutes...
Author: Elise Bauer
These luscious cheesecake bars combine the best of several beloved desserts. This easy cheesecake recipe is even better after a night in the fridge.
Author: Tara O'Brady
Top-rated recipe for French toast breakfast stuffed with delicious bananas.
Author: Michele Sbrana
Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.
Author: Molly Baz
Author: Lori Longbotham
The custard in this clever crème brùlée tastes just like a rich caramel cappuccino.
Author: Sarah Patterson Scott
Author: Bruce Aidells
Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Author: Anna Stockwell
Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat,...
Author: Bobbie Kramer
Author: Bon Appétit Test Kitchen
Author: Nadia Hassani
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Author: Sharon Lebewohl