Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Author: Chris Morocco
Author: Lauren Salkeld
You're looking at the quintessential June dessert, perfected by the BA Test Kitchen.
Author: Chris Morocco
Use coconut milk in place of milk and eggs for French toast you can whip up even when your fridge is empty.
Author: David Tamarkin
Author: Bon Appétit Test Kitchen
Author: Abigail Johnson Dodge
Author: Charlie Trotter
Creamy vanilla custard is perfect when served over a variety of summer berries.
Author: Land O'Lakes
Author: Cory Schreiber
These s'mores-inspired cupcakes combine the smoky flavor and crisp outer shell of a slightly singed marshmallow topping and a bittersweet chocolate ganache filling.
Author: Martha Collison
Author: Deborah Snyder
Author: Carolyn Beth Weil
The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too much filling, too much frosting), so we tried to...
Author: Matt Lewis
Author: Melissa Murphy
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar...
Author: Tara O'Brady
When you have good, fresh strawberries, you don't really need to do too much to them. Try this simple preparation for dessert tonight.
Author: Donna Hay
Author: Lesley Porcelli
Author: Lauren Chattman
Author: Douglas Rodriguez
Author: Shauna Sever
Author: Paul Grimes
Author: Rose Levy Beranbaum
A creamy chocolate pudding fills this rich cake and an easy-to-make chocolate band wraps it up in style.
Author: Sherry Yard
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends...
Author: Katherine Sacks
Author: Melissa Clark
Author: Sarah Magid
Author: Dede Wilson
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Author: Chris Morocco
This is our all-purpose "go to" frosting. It's great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It make a lot, probably...
Author: Isa Chandra Moskowitz
Author: Darina Allen
This classic frosting couldn't be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don't...
Author: Katherine Sacks
In this recipe, an easy blondie base comes together in a saucepan and can be baked ahead, while the fruit and maple ripples take just minutes.
Author: Tara O'Brady
Author: Lori Longbotham
Author: Michael Laiskonis