Author: Jacques Pépin
Author: Lisa Chernick
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.
Author: Maria Helm Sinskey
This cabbage and sausage recipe combines smoked sausage and tender cabbage, which all cooks in just one pan.
Author: Pat Neely
Author: Marion Cunningham
Author: Judy Harmon
Author: Jeanne Thiel Kelley
Cheese, bacon and made in under 45 minutes - our cheddar-potato soup with bacon recipe has all the ingredients to satisfy your winter comfort meal needs.
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Author: Ian Knauer
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various...
Author: Athena Calderone
Author: Bruce Cost
Author: Suzanne Goin
This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers....
Author: Katherine & Ryan Harvey
An easy Carrot Purée recipe.
Author: Barbara Walt Gustin
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the...
Author: Alice Medrich
This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.
Author: Yotam Ottolenghi
Author: Bon Appétit Test Kitchen
Author: James Beard
Author: Rick Rodgers
Author: Cynthia Paige Ward