Author: Cecilia Hae-Jin Lee
Author: Amanda Hesser
Author: Jim Meehan
Author: Tasha de Serio
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: Bon Appétit Test Kitchen
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results...
Author: Lillian Chou
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...
Author: Bon Appétit Test Kitchen
Author: Erika Lenkert
These homemade onion-flavored chips just might be more addictive than the store-bought versions.
Author: Andy Baraghani
Author: Rocco DiSpirito
Author: Rick Tramonto
Author: Amber Levinson
Author: Erika Lenkert
This sweet-tart syrup will be enough for both the rickeys and the fruit cup.
Author: Gina Marie Miraglia Eriquez
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
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
Mozzarella in Carrozza
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread...
Author: Katherine Sacks
Drambuie, a Scotch-based honey-and-herb liqueur, is what really distinguishes this classic cocktail.
Author: Shelley Wiseman