Author: Carla Snyder
Author: Carmen Scott
Author: Elisa Mazzaferro-Rosenberg
Author: J. Patrick Truhn
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding...
Author: Maggie Ruggiero
Hash browns serve as the bottom crust in this multi-layered marvel.
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
What's better than a brownie? A brownie with a layer of peanut butter cookie, that's what. This brookie recipe is from Edd Kimber's One Tin Bakes.
Author: Edd Kimber
A topping of salmon roe gives these deviled eggs an extra layer of flavor.
Author: Julie Smolyansky
Shakshuka means "all mixed up" in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and...
Author: Ana Sortun
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe...
Author: Leticia Moreinos Schwartz
Author: Catherine Hilburn
Author: Ruth Cousineau
Author: Diane Rossen Worthington
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich...
This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your...
Author: Anna Stockwell
Author: Lou Jones
Author: Carolyn Beth Weil
Author: Christina Tosi
Author: Sol Schott
Author: David Guas
Author: Alice Medrich
Author: Susan Reid
Author: Bon Appétit Test Kitchen
This recipe came from a friend and it is fantastic. I was in Poland in August and enjoyed the bread there so I was glad when I received this recipe. Everyone...
Author: BOBBIELLEN1
Author: Tracey Seaman
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked...
Author: Marge Perry