You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream...
Author: Susan G. Purdy
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I...
Author: Joan Nathan
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher,...
Author: Bruce Aidells
These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling...
Author: Paul Grimes
An easy Braised Red Cabbage recipe
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Ellie Krieger
Author: Melissa Roberts
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
Author: April Bloomfield
Author: Claire Saffitz
Author: Susan Herrmann Loomis
Author: Debra A. Broeker
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework...
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.
Author: Cindy Mushet
Author: Roberto Santibañez
Author: Michael Laiskonis
Author: Victoria Granof