Author: Diana Yen
Nests of crunchy phyllo dough are baked and topped with whipped cream, strawberries, and honey.
Author: Brandon Wicks
Author: Sarah Ellsworth
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Author: Todd English
These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they're dessert. Pack them in lunches, take them...
Author: Liesel Davis
Author: Tanya Wenman Steel
This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can...
Author: Gina Marie Miraglia Eriquez
Author: Bettina Ciacci
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Peggy Markel
Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.
Author: Rozanne Gold
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
This salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi,...
Author: Kendra Vaculin
This pie, modeled after recipes made by the ancient Romans, is cheesecake-like in texture and gets its gentle sweetness from a good bit of honey.
Author: Sam Worley
Author: Bon Appétit Test Kitchen
Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter...
Author: Anna Stockwell
Author: Molly Stevens
Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year....
Author: Jeffrey Yoskowitz
Author: Nathalie Jordi
Author: Tom Douglas
Turn this punch recipe up a notch with a decorative ice ring.
Author: Ann Redding
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark...
Author: Andy Baraghani