Author: Nathalie Benezet
Author: Lori Longbotham
Author: Jennifer Martin
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard...
Author: Curtis Stone
Author: Molly Stevens
Author: Kitty Morse
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
Author: Joe Sevier
Author: Sarah Patterson Scott
Author: Michael Romano
Cranberry Eggnog Tart
Author: Fred Thompson
Author: Lidia Matticchio Bastianich
Author: Amelia Saltsman
Author: Maggie Ruggiero
Author: Lillian Chou
Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.
Author: Norma Shirley
Author: Joyce Goldstein
Author: Eben Freeman
Author: Nancy Rosenberg Engel
Cornmeal gives these crisp rounds a sandy texture that makes them an ideal cookie for ice cream sandwiches. They're also delicious all by themselves,...
Author: Marcy Goldman
Author: Jennifer Jones
Author: Cristina Ceccatelli Cook
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those...
Author: Jill Silverman Hough
Author: Carolyn Beth Weil
Author: Kathleen Carrol
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness...
A perfect ending to a Valentine's Day dinner, these bite-size confections are like miniature candy bars - only better. Plus, they keep for a week.
This is my grandma She She's mock chopped liver. It's incredibly simple and very tasty. My whole family enjoys it. I like this version a lot more than...
Author: Stacey E.
Author: Lillian Chou
Author: David Kamen
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Author: Bon Appétit Test Kitchen