Author: Annie Denn
To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.
Author: Julia Child
If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.
Author: Bon Appétit Test Kitchen
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment...
Remember: If the shells are perfectly cooked in the first step, they'll be mushy and flabby after baking.
Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Author: Kenny Callaghan
Author: Cynthia Thomas
Author: Anna Pump
Author: Kathy Grady
Author: Rick Browne
Author: Antoinette Muto
Author: Hugh Acheson
Author: Elizabeth Falkner
Black Bean Soup with Cumin and Jalapeño. Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to.
Author: Jennifer Smith
Canned beans get an upgrade thanks to garlic and spices.
Author: Bon Appétit Test Kitchen
Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.
Author: Chris Morocco
Now you can make one of Hillstone's most popular dishes at home. Infused with soy, pineapple juice, sesame, and ginger, it's a decision you will never regret.
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
The key with tenderloin is making sure it's not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.
Author: Bryan Furman
Author: Bonnie Wilkens Metully
Author: Bon Appétit Test Kitchen
Author: Lisa Ferro
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Author: Claire Saffitz
Author: Susan Murphy
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to...
Author: Claire Saffitz
Author: Lora Zarubin