Author: Melissa Hamilton
Author: Kristi Tursi
Author: Alice Medrich
Author: María Del Mar Sacasa
Author: Clare Crespo
Author: Lara Ferroni
Author: Dave Kovner
Author: Matthew Mead
Author: Bon Appétit Test Kitchen
Author: Robin Davis
Author: Mollie Katzen
Author: Maria Helm Sinskey
The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean...
Author: Claire Saffitz
Author: Mona Talbott
Author: Victoria Granof
Author: Alison Roman
Author: Anita Sharp
Author: Gina Homolka
Author: Elana Amsterdam
Author: Chris Fischer
Author: Bakerella
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Author: Melissa Roberts
Author: Drew Ramsey, M.D.
Author: Kate Higgins
The low oven temp and long bake time allow these nuts to take on rich flavor without burning.
Author: Natalie Chanin & Butch Anthony
Studded with pistachios and white chocolate, these festive green cupcakes are better than finding a pot of gold at the end of the rainbow.
Author: Kat Boytsova
Wrap these healthy sesame snack bars up and take them on-the-go.
Author: Dawn Perry
Author: Midge Stark
Author: Eleanor Moscatel
Author: Dorie Greenspan
Author: Lara Ferroni
Author: Jenny Rosenstrach
Author: Shauna Sever
Author: En Ming Hsu
Author: Annabel Langbein
How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.
Author: Rozanne Gold
Author: Catherine McCord
Crispy Salt-and-Pepper Chicken Skin
Author: Eli Dahlin, Damn the Weather, Seattle, WA
Author: Ken Haedrich
The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
Author: Jon Shook & Vinny Dotolo, Animal