Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...
Author: Eben Freeman
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for...
Author: Tara O'Brady
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Author: Lorraine Pascale
Author: David Guas
If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, topped with eggs, cheese, red onions, or avocado.
Author: Diala Canelo
Author: Ruth Cousineau
Author: Ian Knauer
Author: Sharon Lebewohl
Author: Dorie Greenspan
Author: Joe Gannon
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Jasper White
Author: Ivy Manning
These make-ahead packet meals are perfect for camping trips as well as quick and easy breakfasts on the go. Shredded potatoes and flavorful sausage are topped with baked eggs and spinach for a hearty morning...
Author: Rhoda Boone
This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Author: Heidi Swanson
Author: Jeanne Thiel Kelley
Author: Stephan Pyles
Author: Kathy Casey
Author: Sharon Lebewohl
Author: Susan Reid
A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like.
Author: MIRIAM571
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter...
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice...
Author: Patricia Wells
Author: Anne Byrn
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great...
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri