Frozen cherries are the star in a vibrant, herby pan sauce that is made while the lightly spiced pork tenderloin rests.
Author: Mindy Fox
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won...
Author: Diane Morgan
Author: Jean Thiel Kelley
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Author: Alison Roman
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit...
Author: Fran McCullough
Author: Ruth Joseph
Author: Sachie Nomura
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour....
Author: Grace Young
Author: Lorraine Vassalo
Author: Michael Lomonaco
Author: Nathalie Dupree
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
Author: Molly Wizenberg
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh,...
Author: Jasper White
These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising...
Author: Daniel Holzman
Author: Charlotte Fekete
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min...
Author: Cheryl Alters Jamison
Author: Bon Appétit Test Kitchen
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to...
I love to celebrate birthdays with the crew and my bandmates. When we're on the road, it's nice to have the band family celebrate. Jimi's birthday falls...
Author: Kimberly Schlapman
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Author: Fred Thompson
Author: Bruce Cost
Author: Bon Appétit Test Kitchen
Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken...
Author: Rhoda Boone
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Author: Rick Martinez
Author: R. A. Street
Author: Bon Appétit Test Kitchen
Author: Nancy Grubin