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Grits, Cheese, and Onion Soufflés

Author: Bon Appétit Test Kitchen

Sweet and Tangy Peach Relish

Author: Elizabeth Green

Panettone Bread Pudding

Author: Toni Oltranti

Cheese Omelette

Author: Catherine McCord

Coconut Red Lentil Curry

Make this coconut red-lentil curry recipe for a warming weeknight dinner. Coconut milk adds richness to the South Indian vegetarian meal.

Coconut Cream Pie With Macaroon Press In Crust

A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.

Author: Briana Holt

Coconut Milk Sticky Rice with Mangoes

As with most of the sweets in Southeast Asia, you can eat Coconut Milk Sticky Rice as a snack or serve it as dessert.

Author: Jeffrey Alford

Pumpkin Bread Pudding

Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.

Author: Ian Knauer

Roasted Chayotes with Garlic

Author: Lillian Chou

Classic Flan

Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.

Author: Martha Holmes

Scallop Sauté with Miso Sauce

Author: Harumi Kurihara

Lemon Pepper Acini di Pepe

Author: Melissa Roberts

Glazed Pearl Onions and Grapes

Author: Maggie Ruggiero

Currant Scones

In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.

Author: Sarabeth Levine

Melted Broccoli Pasta With Capers and Anchovies

In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.

Author: Sheela Prakash

Cocoa Fudge Sauce

Author: Dodie Thompson

Lemon Curd

A classic Lemon Curd recipe, made with lemon juice and zest, whole eggs, and butter. Use your lemon curd on scones, in yogurt, or between layers of meringue.

Curried Squash and Red Lentil Soup

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Author: Ruth Cousineau

Champagne Risotto with Scallops

Author: Pati D'Eliseo