If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
Author: Jeanne Kelley
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are...
Author: Andrea Slonecker
Author: Catherine McCord
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Bon Appétit Test Kitchen
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
Author: Melissa Roberts
Author: Ian Knauer
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Lesley Téllez
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen
Author: Molly Stevens
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the...
Author: Doris Jacobson
Author: Ruth Cousineau
Author: Chris Schlesinger
Author: Georgia Downard
Author: Rosemary M. Wyman
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....
Author: Oliver Strand
Author: April Bloomfield
Author: Sheila Lukins
Author: Helene Cypress
Author: Melissa Roberts-Matar
Author: Suzanne Goin
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Author: Claire Saffitz