Author: Stanley Lobel
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
Author: Sisi Carroll
Author: Matt Lewis
Author: Bon Appétit Test Kitchen
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
This would be a hot contender for South Africa's national dish! The recipe was selected for an international recipe book published in 1951 by the United...
Author: Lannice Snyman
Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts....
Author: Melissa Clark
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While...
Author: Daniel Holzman
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for...
Author: Shelley Wiseman
Author: Lori De Mori
Author: Suzanne Tracht
Author: Maria Helm Sinskey
Author: Gina Marie Miraglia Eriquez
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: Jean Anderson
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side...
Author: Bon Appétit Test Kitchen
Author: Stanley Lobel
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Author: Sarah Dickerman
Author: Marcy Goldman
Author: Fred Thompson
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Lourdes Castro
Author: Jeanne Kelley
Author: Lora Zarubin
Author: Gemma Sanita Sciabica
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
Author: Bobby Flay
Author: Julia Child
The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware...
Author: Ruth Cousineau
A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Author: Shelley Wiseman
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in...
Author: Nancy Oakes
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this...
Author: Rose Levy Beranbaum
Author: Lora Zarubin
Author: Julia Child
Author: Ian Knauer