Author: Andrea Albin
Author: Paul Grimes
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk-it's been seven...
Author: April Bloomfield
How to Make a Chocolate Raspberry Panini
Author: Rochelle Palermo
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
An overnight freeze solidifies classic brownie batter (in this case, one of the all-time greats: Alice Medrich's best cocoa brownies) into something entirely different-a scoopable cookie dough that holds...
Author: Sarah Jampel
Author: Maria Helm Sinskey
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Author: Joy Cho
Author: Lara Ferroni
Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.
Author: Andy Baraghani
Author: Liz Gutman
A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic.
Author: Chris Morocco
Author: Tori Ritchie
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Author: Michael Fagnoni
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...
Author: Lora Zarubin
Author: Amelia Saltsman
Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.
Author: Ludo Lefebvre
Author: Julia Child
Author: Ludo Lefebvre
It's not about the potatoes-it's what you do to the potatoes. In this recipe, precook them until they're tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them...
Author: Ludo Lefebvre
Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.
Author: Alison Roman
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
Author: John Besh
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: Kemp Minifie
First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.
Author: Alison Roman
Author: Andrea Albin
These hearty monster cookies have it all for nursing mamas: lactogenic oats, ground flaxseed, and brewer's yeast powder; subtly crunchy, omega-rich chia seeds; and a bit of coconut oil, with its high lauric...
Author: Mandy Major
Try our Roasted Domino Potatoes, inspired by chef Francis Mallmann.
Author: Bon Appétit Test Kitchen
Author: Jeanne Kelley
Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.
Author: Christopher Hirsheimer
Author: Andrea Albin
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very salty or not at all, so wait until they have opened...
Author: David Tamarkin
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
Author: Sarah Patterson Scott
This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).
Author: John Currence
Author: Julie Richardson
These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they're dessert. Pack them in lunches, take them on road trips, or serve them for family movie...
Author: Liesel Davis
Author: Dede Wilson
Author: Lori Longbotham
Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.
Author: Adam Rapoport
Author: Paul Grimes
When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.
Author: Chris Morocco