These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Author: Andy Baraghani
Author: Cecilia Hae-Jin Lee
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
Author: Erika Lenkert
Author: Kim Haasarud
Author: Tasha de Serio
Author: Amanda Hesser
Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp...
This sweet-tart syrup will be enough for both the rickeys and the fruit cup.
Author: Gina Marie Miraglia Eriquez
Drambuie, a Scotch-based honey-and-herb liqueur, is what really distinguishes this classic cocktail.
Author: Amber Levinson
The cherry blossom, as well as the addition of sake and maraschino liqueur to the usual gin, result in a very delicate Martini.
Author: Robert Simonson
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Rick Tramonto
Author: Clinton Kelly
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with...
Author: Anna Stockwell
Author: Katie Brown
Author: Rocco DiSpirito
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Anita Lo
Meet the Negroni's wintery cousin, made with whiskey instead of gin. Rye whiskey is peppery and dry; you can also make this classic cocktail with bourbon...
Author: Maggie Hoffman
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally,...
Author: Leticia Moreinos Schwartz