You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly....
Author: Alison Roman
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close...
Author: Ian Knauer
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
Author: Sydney A. Ducker
I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but...
Author: Amelia Freer
This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and...
Author: Patricia Heaton
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Author: Dorie Greenspan
Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.
Author: Anna Stockwell
This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.
Author: Anna Stockwell
This baked pasta dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno....
Author: Kathy Brennan
If you've given up on stovetop rice methods, you'll love this hands-off oven technique.
Author: Yotam Ottolenghi
Author: Tracey Seaman
Author: Dorie Greenspan
This is a recipe for a simple Italian flatbread adorned with rosemary, olive oil, and salt. The dough comes together in a food processor.
Author: Rhoda Boone
Author: Gina Marie Miraglia Eriquez
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
Easily split this decadent swirled chocolate pudding in half to make it a romantic dessert for two.
Author: Rhoda Boone
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Author: Katherine Sacks
Author: Amy Traverso
Author: Briana Holt
Author: Bon Appétit Test Kitchen
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert...
Author: Anna Stockwell
This is a pretty, light, and fun dessert, perfect for a summer brunch or ladies' lunch.
Author: Patricia Heaton
Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
Author: Claire Saffitz
Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.
Author: Ari Kolender
Author: Gina Marie Miraglia Eriquez
Author: Brian S. Hale
Author: Dorie Greenspan
Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets,...
These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon...
Author: Gina Marie Miraglia Eriquez
Author: Edward Lee
Author: R. A. Street
Author: Ian Knauer
Author: Carla Lalli Music
Author: Bruce Weinstein
Author: Marge Perry