Author: Anne Applebaum
Author: Lori Longbotham
Author: Stephen A. McLeod
Author: Gina Marie Miraglia Eriquez
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Author: Paul Grimes
Author: Diane Rossen Worthington
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 pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
I love to celebrate birthdays with the crew and my bandmates. When we're on the road, it's nice to have the band family celebrate. Jimi's birthday falls at the end of October, and I sometimes make this...
Author: Kimberly Schlapman
Author: Catherine Hilburn
Author: Bon Appétit Test Kitchen
This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky, the Waldorf salad was an instant success....
Author: Karen DeMasco
Author: Tracey Seaman
Layer maraschino liqueur-soaked sweet cherries with a tangy yogurt cream and chewy meringue cookies for a dessert that tastes both heart-warmingly retro and totally modern.
Author: Claire Saffitz
Author: Larraine Perri
Author: Rick Rodgers
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you...
Author: Melissa Roberts
The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!
Author: Jeremy Oertel and Natasha David
Author: Andrea Albin
Author: Anton Nocito
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, dried cherries and cherry juice-enhanced by...
Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.
Author: Anna Stockwell