Author: Tori Ritchie
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward as well.
Author: Chris Morocco
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine
Author: Sarah Patterson Scott
Author: Gina Marie Miraglia Eriquez
Butterflying the pork loin isn't difficult, but many butchers will do it for you.
Author: Federica Cucinelli
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Kemp Minifie
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
Author: Sara Bonisteel
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
Author: Dede Wilson
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Author: Carolyn Beth Weil
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Author: Victoria Granof
We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's...
Author: Chris Morocco
Author: Lillian Chou
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Author: Diane Morgan
Author: Torben Jensen
Author: Larraine Perri
Author: Gina Marie Miraglia Eriquez
Author: Heidi Dalzell
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
Author: Ian Knauer
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling...
Author: Anna Stockwell
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Author: Donna Hay
Author: Janet Taylor McCracken
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
The tradition of Sicilian cooking is well documented in Anna Tasca Lanzas works, and she is the zen mistress of all of the islands fascinating food lore. Her school at Regaleali winery is one of the...
Author: Mario Batali
Author: Dede Wilson
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Kendra Vizcaino
Author: Francois Payard