Author: Sharon Blonder Leff
Author: Mary Frances Heck
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Author: Bon Appétit Test Kitchen
Author: Chitra Joshi
Author: Molly Stevens
Author: Chitra Joshi
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
Author: Bon Appétit Test Kitchen
Author: Bradley Dickinson
Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.
Author: Melissa Hamilton
This puffy, soufflé-like pancake is just as good for dessert as it is for breakfast. Don't worry when it deflates as soon as it's removed from the oven; that's exactly what's supposed to happen, forming...
Author: Susan Spungen
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how...
Author: Maggie Ruggiero
Cooking Basmati Rice in the Microwave
Author: Robert Colombi
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Amelia Saltsman