This is a really fun cake which goes down well with children and adults alike.
Author: Martha Collison
Author: Susan Herrmann Loomis
Author: Elana Amsterdam
If the idea of tomatoes and watermelon together sounds odd to you, this dish will be a revelation. There is a saying that what grows together goes together, and in this case it is true. If you think of...
Author: Gerald Hirigoyen
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
Author: Susan Reid
Author: Fergus Henderson
These cakes are delicate and golden, tasting subtly of vanilla with a faint hint of lemon.
Author: Erin McKenna
This impressive, summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge cake is made with melted butter for a more tender, flavorful base.
Author: Anna Stockwell
Author: Nathaniel Meads
The Negroni, a gin-based aperitif, meets sangria in this great party punch.
Talk about a showstopper! A stack of traditional flapjacks with butter and syrup is fabulous enough as is, but here we're taking that idea into mind-blowing dessert territory. Maple-sweetened chocolate...
Author: Shauna Sever
Author: Christina Tosi
True, this concoction is slightly more complex than lemonade. But so are most relationships.
Author: Andy Baraghani
Author: Shaun Hergatt
Author: Dianne Rossmando
Author: Francois Payard
Author: Lauren Chattman
Author: Joseph Poon
Author: Julie Richardson
Author: Daniel Boulud
Author: Francois Payard
Author: Linnea Johansson
Author: Tracey Zabar
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: Melissa Roberts
Author: Anton Nocito
This eminently sharable cookie (developed for our #cook90 initiative) has all the flavors of a latte. And chocolate. Lots of hot, melting milk chocolate.
Author: David Tamarkin
Author: Melissa Roberts
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Author: Lora Zarubin
Author: Chad Robertson
Author: Kate Fogarty
These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.
Author: Molly Wizenberg