Author: Bon Appétit Test Kitchen
Check out this vegetarian pho with broth made from soy sauce and a blend of spices like star anise and cinnamon.
Author: Mark Bittman
Author: Robin Smith
Author: Suzanne Goin
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.
Author: Katherine Sacks
Author: Meredith Deeds
This winter cocktail is a cross between a Penicillin and a French 75. It's a bold, gingery-spicy cocktail for Scotch lovers.
Author: Fred Yarm
Author: Nigella Lawson
Author: Trude Reder
Author: Paul Grimes
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Author: Jane Bronk-Gorman
Author: Alexis Touchet
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Author: Lisa Mayfield
Author: Farid Zadi
Author: Gale Gand
This braise is traditionally made with lamb, but has been replaced here with cremini mushrooms to create a vegetarian version.
Author: Najmieh Batmanglij
An easy Garlic Lime Chicken Breasts recipe. This recipe can be prepared in 45 minutes or less but may require additional sitting time.
Author: Bella Jarrett
Author: Shari Ledwidge