Author: Kate Fogarty
Author: Dorie Greenspan
Author: Bon Appétit Test Kitchen
Author: Andrew Chase
These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.
Author: Dan Roman
In this East Coast-style breakfast treat, a tender sour cream coffee cake is topped with a thick layer of cinnamon-scented streusel.
Author: Matt Lewis
Author: Sarabeth Levine
This cube of crustless milk bread is encased in a shiny, shatteringly thin caramel shell, then filled with an enormous dollop of chamomile-infused vanilla bean custard.
Author: Mandy Lee
Author: Andrea Albin
Author: Andrea Albin
You know pasta salad, but this is salad pasta. A whole salad's worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the...
Author: Anna Stockwell
Author: Clotilde Dusoulier
Author: Abigail Johnson Dodge
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Author: Maria Helm Sinskey
Author: Abigail Johnson Dodge
Author: Daniel Patterson
Use this decadent, flavorful frosting recipe to make The Coconut Cake from Baked by Melissa.
Author: Melissa Ben-Ishay
Author: Scott DeSimon
Author: René Redzepi
Author: Bon Appétit Test Kitchen
Author: Sarabeth Levine
Author: Sharon Bowers
Forget standard party snack mixes, forget trail mix...the Super Bowl demands crispy-crunchy-salty turf mix.
Author: Anna Stockwell
Author: Suzanne Goin
Author: Deborah Madison
Author: Caitlin Freeman
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three...
Author: John Besh
Author: Amelia Saltsman