Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.
Author: Deb Perelman
Author: Lisa Mayfield
Author: Donatella Arpaia
Author: Sara Foster
Author: Rosita Missoni
Author: Dodie Thompson
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
Author: Anita Hacker
Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Author: Bon Appétit Test Kitchen
This classic, creamy soup is brightened with fresh ginger.
Author: Rick Martinez
Author: Celeste Kuch
Why buy a whole bunch of basil for just one sprig? Here, two huge handfuls are wilted into charred shrimp for a sweet fragrance that offsets the spicy marinade.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Virginia Burke
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Author: Deb Perelman
Author: Bon Appétit Test Kitchen
Author: Melissa Hamilton
Author: Sheila Jacobs
Author: Luke Mangan
Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.
Author: Dianne Jefferies
Author: Terry Gibralter
Author: Melissa Hamilton