This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of...
Author: Roxana Jullapat
Author: Carolyn Miller
Author: Kathy Weiss
Author: Cliff Trubowitz
Author: Clotilde Dusoulier
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes...
Author: David Lebovitz
This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and...
Author: Donna Hay
Author: Allison Kave
Author: Serena Bass
The secret to Sticky Toffee Pudding sweetness is dates, baked into a dense cake that's drizzled with caramel-special enough to be served for company and...
Author: Sandy Lerner
Author: Andrea Albin
Author: Janet Fletcher
The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those...
Author: Ramin Ganeshram
Author: Sharon Blonder Leff
An old classic that relies on a few new tricks-toasted-coconut milk, the use of gelatin, and the incorporation of whipped cream-to make the most ethereal...
Author: Sam Worley
Author: Ian Knauer
Author: Cynthia Paige Ward
Author: Renee Werbin
Author: Bon Appétit Test Kitchen
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
Swedish Cardamom Rolls
Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and...
Author: Lukas Volger