Author: Fredéric Morin
Author: Sandy Ingber
An easy Shortbread Cookies recipe
Author: Jessica Strand
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Author: Mario Batali
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
Author: Rhoda Boone
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the...
Author: Cecilia Hae-Jin Lee
Author: Suzanne Goin
Author: Claire Saffitz
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Author: Marian Burros
Author: Dorie Greenspan
Author: Marcelle Bienvenu
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for...
Author: Oliver Strand
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously...
Author: Elizabeth Karmel
Author: Copeland Marks
Author: Ian Knauer
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this...
Author: Rose Levy Beranbaum
Author: Jean Georges Vongerichten
Author: Matt Lewis
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Author: Lori Longbotham
In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those...
Author: Jill Silverman Hough
Author: Karen DeMasco
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through...
Author: Nick Curtola
Author: Anna Stockwell
Author: April Bloomfield
Author: Gina Marie Miraglia Eriquez
We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and...
This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.
Author: Melissa Roberts