Author: Stanley Lobel
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Author: Melissa Roberts
Author: Sisi Carroll
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
Author: Matt Lewis
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
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
Author: Marcy Goldman
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: Lori De Mori
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
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
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...
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.
Author: Jean Anderson
Author: Gina Marie Miraglia Eriquez
Author: Maria Helm Sinskey
Author: Suzanne Tracht
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
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: Sarah Dickerman
Author: Ruth Cousineau
Author: Jeanne Kelley
Author: Lora Zarubin
Author: Gemma Sanita Sciabica
Author: Lourdes Castro
Author: Julia Child
Author: Lora Zarubin
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: Bobby Flay
Author: Jeanne Thiel Kelley
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
Author: Bon Appétit Test Kitchen
Author: Nancy Oakes
Author: Julia Child
Author: Shelley Wiseman
A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.
Author: Bon Appétit Test Kitchen
Author: Katie Lee Joel
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Nancie McDermott
Author: Fred Thompson
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