Author: Anton Nocito
This beautiful pie is great for entertaining, since the rich, creamy filling will be a surefire hit with anyone who likes chocolate pudding.
Author: Nadia Hassani
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.
Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because...
Author: Bon Appétit Test Kitchen
Author: Ruth A. Matson
Author: Gale Gand
Author: Faith Durand
Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny...
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet...
Author: Mary Baker
Author: Anton Nocito
Author: Barbara Price
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
An easy Chipotle Aïoli recipe
Author: Victoria Granof
An easy Easy Tart Crust recipe.
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
Author: Melissa Roberts
This voluptuous rum-spiked pie will surprise you with its complexity-a hint of curry powder adds an elusive undertone that makes it particularly delicious.
Author: Sandy Krasner
Author: Sharon Lebewohl