Author: Paula Wolfert
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.
Author: Catherine Hilburn
Author: Rhoda Boone
Author: Jim Lahey
Top this savory version of fluffy dutch baby pancakes with smoked salmon and cream cheese, fried egg and avocado, or crispy bacon and cheddar.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Terry Gibralter
Author: Giada De Laurentiis
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the...
Author: Anna Stockwell
Author: Liza Davies
Author: Ruth Cousineau
Author: Gail Conde
It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.
Author: Union Square Events
Author: Paul Grimes
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...
Author: Melissa Roberts
Author: Lori Longbotham
Author: Andrea Albin
Author: Anna Stockwell
Author: Georgia Downard
Author: Joseph W. DiPerri
Author: Molly Stevens
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
Author: Anita Hacker
Author: Lillian Chou
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Easy Banana-Chocolate Chip Muffins
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they...
Author: Katherine Sacks
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri