Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the caramel sauce. It's a win all the way.
Author: Claire Saffitz
Pickling and grilling the cabbage for this slaw may seem labor intensive, but the extra work is definitely worth it. Once you try the combination of tangy and smoky flavors, you'll always want to make...
Author: Katherine Sacks
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
Author: Antoinette Muto
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Author: Andrea Bemis
Author: Jeanne Kelley
Author: Marcy Goldman
Author: Bon Appétit Test Kitchen
Author: Maria Samples
Author: Claire Danuff
Author: Matt Lewis
An easy Caramelized Walnuts recipe
Author: Joan Nathan
Author: Melissa Roberts
White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream
Author: Diane Rossen Worthington
Author: Carole Bloom
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Author: Claire Saffitz
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky,...
Author: Samantha Seneviratne
Author: Gordon Hamersley
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
Author: Robin Smith
