This version of our delicious vanilla-buttermilk cake is simply topped with a swoosh of orange cream-cheese frosting and raspberries. It's so easy to serve right out of the pan, which makes it perfect...
Author: Katherine Sacks
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Author: Mandy Lee
If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon...
Author: Rhoda Boone
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one, he acknowledged that it was even better. Grilling...
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Here, we make flaky biscuits with just 3 ingredients.
Author: Molly Baz
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Author: Tara O'Brady
Author: Bon Appétit Test Kitchen
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the...
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas
With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast.
Author: Kendra Vaculin
Similar to gnocchi, buttery German spaetzle are pasta-like dumplings. Unlike gnocchi, they come together in just about 15 minutes-just enough time to marinate this chicken before frying it.
Author: Donna Hay
Author: John Currence
Author: Andrea Albin
Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.
Author: Alison Roman
Author: Ian Knauer
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...
Author: Rochelle Palermo
With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We'll take ours skillet-size, burnished from whole wheat flour and studded with...
Author: Chris Morocco
Author: Lillian Chou
These fluffy buttermilk rolls are filled with a cinnamon-scented date purée to capture all that sticky bun glory without being overly sweet.
Author: Sohla El-Waylly
We're throwing this pantry pasta all-star a "Welcome to Summer" party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked...
Author: Molly Baz
Author: Haley Fox
Author: Ruth Cousineau
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Author: Melissa Roberts
Author: John Currence
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco...
Author: Suzanne Goin
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Author: Donna Hay
Author: Alison Roman
Author: Daniel Patterson
Author: Maggie Ruggiero
Author: Gesine Bullock-Prado
Author: Lori Longbotham
Author: Melissa Roberts
Author: Catherine McCord
Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.
Author: Steven Satterfield
Author: Michael Ruhlman
Quickly boiling the agave thickens it a bit; adding the strawberries while it's still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you...
Author: Amelia Rampe
Author: Cynthia LeJeune Nobles
This is my adult version of cheesecake, full of togarashi. I use it a lot in savory recipes to add spice, but here it gives the cake a sharp, spicy note that helps balance the denseness.
Author: Edward Lee
Author: Alison Roman
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it...
Author: Ronni Lundy