This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.
Author: Rick Martinez
Here, lush summer raspberries are framed by a rich crust and a cool, creamy layer that underlines their tart juiciness. A drizzling of warm lavender honey draws out a luxurious floral sweetness-put out...
Author: Joe Yonan
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Author: Claire Saffitz
Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.
Author: Blue Smoke
Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.
Author: Anna Stockwell
This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice,...
Author: Gina Marie Miraglia Eriquez
This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Author: Claire Saffitz
Author: Molly Stevens
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're nutty, both crisp and chewy, and just a bit crumbly-the...
Author: Maggie Ruggiero
Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention needed.
Author: Mark Bittman
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
Author: Tracey Seaman
These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
Author: Bettina Ciacci
Inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze, the pork in this recipe should be fridge-cold when you roast it, so take it straight...
Author: James Dumapit
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Author: Anna Stockwell
Author: Holly Herrick
You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor...
Author: Claire Saffitz
Author: Steven Raichlen
These Hawaiian rolls are layered with ham and Swiss cheese, flavored with lingonberry jam and honey mustard, and then baked until warm and melted.
Author: Zhora Autumn
Author: Marilyn Hill
This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange zest in the filling add rich, savory flavor, and keep...
Author: Katherine Sacks
In theory, campfire s'mores are amazing, but the reality is often a stale graham cracker sandwich filled with thick pieces of unmelted chocolate and gooey marshmallows oozing out the sides. This sandwich...
Author: Katherine Sacks
Author: Adeena Sussman
Author: Duy Pham
Author: Jayne Cohen
Author: Tom Douglas
Author: Greg Atkinson
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.
Author: Kemp Minifie