Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
This is an almost perfect dish for the home cook because it's economical, healthy, and scrumptious! You can whip it up anytime you have leftover cooked barley, brown rice, or quinoa from the night before....
Author: Melissa Hamilton
Author: Bon Appétit Test Kitchen
Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.
Author: Stacey Antine
Author: Mabbettsville Market
Author: Kerri Conan
Author: Sean Brock
Author: Zanne Stewart
This one-pan dinner has a nice buttery sauce, so serve it with some crusty bread for mopping.
Author: Anna Stockwell
A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.
Author: Mindy Fox
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Stephen Bruce
Author: Molly McCarty
Author: Bon Appétit Test Kitchen
Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night munchie? Check. Deploy these nutty clusters for any and all occasions.
Author: Damon Lee Fowler
Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green olives in a chicken dish that might become your...
Author: Leah Koenig
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Author: Sarah Magid
We found the secret to the perfect key lime pie: a hint of fresh lemon juice.
Author: Rhoda Boone
This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add a fun layer of fresh tartness to the sweetly spiced pork and potatoes. If you're serving picky eaters, you can...
Author: Anna Stockwell
Author: Catherine McCord
Author: Lillian Chou
Author: Gina Marie Miraglia Eriquez
I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light...
Author: Liz Neumark
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Author: Ruth Ducker
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau
This recipe is used to make a variety of cookies, Basic Butter Cookie Dough that can be prepared in 45 minutes or less.
Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.
Author: Bon Appétit Test Kitchen
The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best. This version is studded with cocktail peanuts and a decadent layer of bittersweet chocolate.
Author: Gina Marie Miraglia Eriquez
Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. See how to make your...