Author: Nathalie Benezet
Author: Gil Marks
Meet your new favorite pasta dish. It's spaghetti, in the shape of a pie, with crispy edges and a chewy interior. This dish is as fun as it is tasty-your...
Author: Alexandra Shytsman
Author: Andrea Albin
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use...
Author: Bon Appétit Test Kitchen
If you have a food processor, you can make sausage from scratch. Adding pork fat to the meat gives these bite-size sausage patties a tender texture. Call...
Author: Bruce Aidells
Author: Kim Haasarud
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party...
Author: Melissa Roberts
This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Author: Janet McCracken
Author: Jimmy Shaw
Author: Bon Appétit Test Kitchen
Author: Teri Lyn Fisher
Author: Jamie Elizabeth Flick
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without...
Author: Matt Lewis
Author: Dede Wilson
Author: Kemp Minifie
Author: Karen Adler
Author: Victoria Granof
Author: Kemp Minifie
Author: David Guas
Fair warning: This snack mix is so good it'll definitely ruin your appetite for dinner. In fact, we predict that you will find yourself making it often...
Author: Gina Marie Miraglia Eriquez
Author: Duy Pham
Author: Rebecca Katz
Author: Angel Adoree
Author: Jill Cole
Author: Jeff Koehler
Author: Irma S. Rombauer
Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate...
Author: Diane Rossen Worthington
Author: Barbara Grunes
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen