Author: Gina Marie Miraglia Eriquez
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries,...
Author: Ruth Cousineau
Author: Gil Marks
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
What more can you ask for? If my kiddos love this dish, then you know it will be a huge hit in your home. If you have leftover filling, it makes a great...
Author: Angela Koranda Stuart
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60%...
Author: Chris Morocco
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with...
Author: Emeril Lagasse
Basic Crepes Recipe
This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!
Author: Amanda
Author: Matt Lee
Active time: 20 min Start to finish: 20 min
Author: Bon Appétit Test Kitchen
Author: Pat Neely
This moist cake keeps beautifully for a day or two after you make it.
Author: Leah Koenig
Author: Sara Foster
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...
Author: James Beard
Author: Ian Knauer
Author: Elinor Klivans
Author: Ruth Cousineau
Author: Sara Perry
These delicious breakfast treats from Circa 1886 are best served slightly warm.
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
Author: Nick Malgieri