Author: Deborah Madison
Author: Melissa Roberts
Author: Kemp Minifie
Author: Tamasin Day-Lewis
Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the caramel sauce. It's a win all the way.
Author: Claire Saffitz
These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's...
Author: Tara O'Brady
Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips!...
Author: Erin Jeanne McDowell
Author: Bon Appétit Test Kitchen
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author: Andy Baraghani
Author: John Besh
Author: David Guas
Author: Bon Appétit Test Kitchen
Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.
Author: Chris Morocco
This delicate, almond-flavored butter cookie can be decorated in a variety of ways and is easy to bake.
Author: Land O'Lakes
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Author: Tara O'Brady
Author: Richard Blais
This is it-the star of the show, the main event, the most important part of our cupcakes-buttercream! As this is French buttercream, this is tres, tres serious. You will pay attention, follow along, and...
Author: Allison Robicelli
Toss bread in garlic brown butter before baking in the oven for croutons that look ordinary, but have big, bold flavor.
Author: Molly Baz
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse...
Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.
Author: Brigid Washington
The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Noah Bernamoff
Author: Andrea Albin
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the...
Make sure your butter is very soft so that the hot sauce can be easily incorporated.
Author: Andy Baraghani
Long wooden spatulas called dablas are traditionally used to turn and break up the roti into soft folds-this is why it's called Buss Up Shut (Burst Up Shirt).
Author: Ramin Ganeshram
These pastries combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.
Author: Bill Clark
With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast.
Author: Kendra Vaculin
Boil the potatoes before you head out camping (or to your backyard!). They'll get a quick char on the grill to crisp the skins and warm back up, priming them for soaking up all that miso butter.
Author: Brad Leone
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
Traditional shortbread gets an added depth of flavor with the use of brown butter. This recipe results in a rectangular-shaped cookie, but feel free to cut the dough into any shape you like while it's...
Author: Molly Baz
The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.
Author: Vivian Howard
Author: Abigail Johnson Dodge
Author: Abigail Johnson Dodge
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
Tomato brown butter is the deeply savory-and slightly sweet-result of swirling fresh, raw tomato purée into fragrant brown butter. Drizzle it over roasted vegetables, grilled fish, or grain bowls.
Author: Cortney Burns
While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate.
Author: Dorie Greenspan
Sadly, you're not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.
Author: Ludo Lefebvre
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
Author: Chris Morocco