Author: Melissa Roberts
Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English...
Author: Julie Reiner
Author: Michael Rosloff
Author: Tracey Zabar
Author: Anton Mosimann
Author: Kristine Kidd
Adding any of these flavorful ices on top of your oysters is an easy way to up your raw bar game.
Author: Roberto Martin
This chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds...
Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.
Author: Bon Appétit Test Kitchen
Author: Melissa Murphy
Author: Maggie Ruggiero
Author: Linnea Johansson
Author: Julie Hasson
Author: Carol Robertson
If you've ever wanted to eat pie like a cookie, these pie bar cookies are for you. The bright berry filling and buttery, flaky crust make them totally...
Author: Rhoda Boone
This classic spongecake is thought to have originated with German settlers.
To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.
Author: Sandra Holl
Author: Eben Freeman
Author: Annalise Roberts
Author: Amanda Hesser
Author: Shelley Wiseman
Author: Vikas Khanna
The floral notes of Meyer lemons meld with lavender in the most heavenly way in this light, golden cake. The secret to the moistness of the tender layers...
Author: Paul Grimes
This impressive, summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge cake is made with melted butter for a...
Author: Anna Stockwell