We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the...
Author: Bon Appétit Test Kitchen
Author: Nancy Oakes
This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean...
Author: Bon Appétit Test Kitchen
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Author: Sarah Patterson Scott
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Author: Tom Douglas
Author: Jean Georges Vongerichten
Active time: 20 min Start to finish: 20 min
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Larraine Perri
Author: Beth Janes
Author: David Allen
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is...
Author: Diane Morgan
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Molly O'Neill
Author: Maria Helm Sinskey
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
An easy Curried Okra recipe
Author: Jill Silverman Hough
Author: Molly Stevens
Author: Shelley Wiseman
Author: Jenna Clemens
These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.
Author: Luis Miguel López Alanís
If you want a potato soup that's all about hearty, look no further. This creamy green cabbage and potato puree could bring even the chillest night some warmth.
Author: Maria Helm Sinskey
Author: Molly Stevens
Author: Steven Raichlen
Author: Ed Kenny