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: Julie Richardson
Author: Bon Appétit Test Kitchen
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...
Author: Damon Lee Fowler
Author: Julia Turshen
This recipe is used to make a variety of cookies, Basic Butter Cookie Dough that can be prepared in 45 minutes or less.
Author: Ruth Ducker
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Author: Marina Delio
Author: Lillian Chou
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
Author: Bobby Flay
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
This dish is so tasty and satisfying that you'll be happy to eat it for days, and so healthful and nutritious that you should eat it for days. And it is so inexpensive and good to the earth that eating...
Author: Marge Perry
Author: Gina Marie Miraglia Eriquez
I used to be put off poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the...
Author: Amelia Freer
Author: Julie Richardson
These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Author: Gourmet Test Kitchen
Since these cookies are meant to be eaten frozen in this ice cream cookie sandwiches recipe, we made them extra salty so the flavor stands out.
Author: Claire Saffitz
Author: Joseph Bastianich
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Author: Catherine McCord
Author: Helaine Ohayon
Author: Cindy Mushet
Author: Selma Brown Morrow
Author: Joanne Chang
Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.
Author: Rhoda Boone
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
For historic continuity, ferociously loyal community support, and an atmosphere that you could spread with a knife, you can't beat the hamburger joint Louis' Lunch, in New Haven, Connecticut. Since 1898,...
Author: Steven Raichlen
Author: Nick Malgieri
Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.
Author: Rhoda Boone
Author: Claire Danuff
Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not more so, than the crunchy version. When formed...
Author: Elizabeth Green