You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
Author: Alison Roman
Author: Jennifer Iserloh
Author: Lora Zarubin
Author: Rose Pascale
Author: Sarah Patterson Scott
Author: Bruce Aidells
Author: Jennifer Iserloh
Author: Bon Appétit Test Kitchen
A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results...
Author: Lillian Chou
Author: Ruth Cousineau
Author: Bruce Aidells
Author: Janet Taylor McCracken
Author: Alexis Touchet
Underneath the toasted meringue, you'll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream...
Author: Lillian Chou
The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn't your thing, go for any semi-firm cheese like white cheddar, Gouda,...
Author: Andy Baraghani
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Author: Torben Jensen
A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's...
Author: Melissa Roberts
This fresh new take on classic horseradish sauce makes a lot, but you're going to want extra. It's the perfect companion for both our Porcini-Rubbed Beef...
Author: Anna Stockwell
Author: Janet Taylor McCracken
Author: Dede Wilson
Author: Ross Dobson
Author: Maggie Ruggiero
This steaming version of the classic vodka, cream, and coffee cocktail is especially appealing in winter.
Author: Irma S. Rombauer
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: Bon Appétit Test Kitchen
Author: Damon Lee Fowler
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a...
Author: Shelley Wiseman
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory...
Author: Lillian Chou
Author: Douglas Rodriguez
Author: Shelley Wiseman
Author: Maggie Ruggiero
Author: Janet Taylor McCracken
Author: Ruth Cousineau
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice...
Author: Rhoda Boone
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you...
Author: Michelle Polzine
Author: Gina Marie Miraglia Eriquez
The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth,...
Author: Chris Morocco
Author: Gina Marie Miraglia Eriquez