This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
Author: Ellie Krieger
Using a combination of red, white, and yellow carrots will make this slaw even more striking.
Author: Bon Appétit Test Kitchen
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Joyce Carol Oates
Author: Melissa Roberts
Author: John Currence
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Elizabeth Falkner
Author: Lora Zarubin
Author: Kate Ewald
Author: Alfred Portale
Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to...
Author: Mary Cech
Author: Mark Overbay
Author: Lora Zarubin
A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly and that also taste entirely appropriate with the...
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
Author: Maria Helm Sinskey
Author: Gina Marie Miraglia Eriquez
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Author: Elizabeth Falkner
Author: Gina Marie Miraglia Eriquez
Author: Amy Finley
Author: Juana Vázquez-Gómez
Author: Bon Appétit Test Kitchen
Author: Brother Victor-Antoine d'Avila-Latourrette