Author: Maricel Presilla
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
Author: Abigail Johnson Dodge
When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.
Author: Maialino
Author: Molly Stevens
Author: Graham Elliot
Braided Almond-Cream Wreath (Kranzkuchen) is an almond-paste and rum-raisin-stuffed sweet wreath. It is glorious: sticky and rich, winey with rum and almond paste, chewy, and flaky all at once. After baking,...
Author: Luisa Weiss
This isn't your standard gingerbread house; it's an elaborate, modern dwelling in pale shades of teal, made from a cardamom cookie you'll actually want to eat.
Author: Judy Kim
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread that's great for dipping with crudité or spreading...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.
Author: nigel slater
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.
Author: Chris Morocco
Author: Melissa Roberts
Author: Bruce Aidells
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: Scott Uehlein
Author: Shelley Wiseman
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Author: Dale DeGroff
Author: Jennifer Iserloh
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.
Author: Lillian Chou
Author: Jennifer Iserloh
Author: Bon Appétit Test Kitchen
Author: Christina Tosi
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.
Author: Angela Dimayuga
Author: Gina Marie Miraglia Eriquez
Author: Larraine Perri
Author: Janet Taylor McCracken
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Author: Tori Ritchie
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Tori Ritchie
Author: Gina Marie Miraglia Eriquez
Author: Joanne Weir
Author: Ivy Manning
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Author: Travis Lett
Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.
Author: Chris Morocco
Author: Irma S. Rombauer