Author: Melissa Roberts
Author: Kay Chun
Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.
Author: Carla Lalli Music
A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains-or use it as a dipping sauce for good bread.
Author: Maureen Abood
Author: Anna Thomas
Author: Mary McCartney
Tangy lemon curd and a white chocolate ganache are each folded with whipped cream to form airy mousses. They're layered here with pretty sliced strawberries,...
Author: Betty Rosbottom
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those...
Author: Jill Silverman Hough
Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.
Author: Rhoda Boone
Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.
Author: Chris Morocco
Author: Ian Knauer
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished...
Author: Hetty McKinnon
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.
Author: Bon Appétit Test Kitchen
This bourbon cocktail is a variation on the whiskey sour, shaken with honey for sweetness.
Author: Chris Morocco
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down,...
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Author: Chris Morocco
Author: Jill Dupleix
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken,...
Author: Anna Stockwell
Author: Julie Richardson
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable...
Author: Anna Stockwell
Author: Patricia Wells
If you love the citrusy bite of Campari, it's time to meet your new summer drink. The Sicilian Slush pairs the Italian aperitivo with herbal gin and plenty...
Author: Adina Steiman
If you want to go with the same flavors and basic method but prefer chicken pieces, go forth! Use skin-on, bone-in breasts and legs-total cooking time...
Author: Bryan Furman
This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.
Author: Tailor, Nashville, TN
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish...
Author: Jacqueline Chio-Lauri
The two flavors, miso and mustard, make an unlikely but incredibly delicious pair when accompanied by lemon juice, maple syrup, and olive oil.
Author: Claire Saffitz
Author: Elana Amsterdam
Adding bourbon and Campari to cherry cola makes for a sweet, spicy, and refreshing backyard drink.
Author: Kat Boytsova
Author: Liza Schoenfein
Author: Kemp Minifie
Author: Gina Marie Miraglia Eriquez
Author: Eric Ripert
By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator...
Author: Donna Hay
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over...
Author: Claire Saffitz
Author: Alison Roman
This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a...
Author: Katherine Sacks
Author: Melissa Roberts
Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to...
Author: Rich Landau
Author: Sarah Magid
This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric...
Author: Martha Collison
This recipe comes from The Cupcake Diaries, a cookbook from the founders of the Georgetown Cupcake franchise and former stars of the hit TLC series DC...
Author: Katherine Kallinis Berman
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Author: Joe Sevier
Author: Kerri Conan
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Slice into this no-mixer-required, lemony cake and you'll be greeted with a surprise: bold stripes of bright blueberry filling. The rich glaze adds an...
Author: Katherine Sacks
Author: Kay Chun