Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa...
Author: Leticia Moreinos Schwartz
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even...
Author: Chris Morocco
Tomato brown butter is the deeply savory-and slightly sweet-result of swirling fresh, raw tomato purée into fragrant brown butter. Drizzle it over roasted vegetables, grilled fish, or grain bowls.
Author: Cortney Burns
Author: Haley Fox
Author: Abigail Johnson Dodge
Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.
Author: Karen DeMasco
How to Make a Chocolate Raspberry Panini
Author: Rochelle Palermo
Author: Eric Ripert
Author: Kim Ima
Author: Bon Appétit Test Kitchen
Don't just wake up to coffee and toast, wake up to coffee on toast with this caffeinated breakfast spread that's reminiscent of your favorite milky latte.
Author: Joe Sevier
Author: Abigail Johnson Dodge
This all-butter pie crust relies on a hint of red wine vinegar for balance and it's tenderizing effects.
Author: Paula Haney
The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too much filling, too much frosting), so we tried to...
Author: Matt Lewis
Author: Maria Helm Sinskey
Author: Carolyn Beth Weil
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
Author: Chris Morocco
Our ultimate muffins are chock-full of blueberries and have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream. A dusting of coarse sugar gives them a shimmery...
Author: Rhoda Boone
Old-fashioned molasses cookies that will remind you of Grandma's gingerbread cookies.
Author: Land O'Lakes
Author: Lara Ferroni
Author: Cindy Mushet
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends...
Author: Katherine Sacks
This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).
Author: Mark Bittman
The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy...
Author: Ruth Cousineau
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar...
Author: Tara O'Brady
Author: Nina Simonds
Author: Emily Luchetti
Author: Zilly Rosen
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Author: Betty Rosbottom
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Author: Lisa Zwirn
One of our most popular recipes! These buttery soft caramels have been enjoyed for generations. Now if only we knew who Aunt Emily was.
Author: Land O'Lakes
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Author: Ruth Cousineau
South Indians don't use ghee, or clarified butter, in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful with their rice and dhal.
Author: Maya Kaimal
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Author: Carolyn Beth Weil
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Author: Joy Cho
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Author: Alison Roman
Author: John Besh
Author: Gina Marie Miraglia Eriquez
Try our Roasted Domino Potatoes, inspired by chef Francis Mallmann.
Author: Bon Appétit Test Kitchen
These savory Indonesian-style cheese cookies are a fantastic snack with a cup of tea or coffee.
Author: Lara Lee
Author: Paul Grimes