Author: Claire Saffitz
Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla...
Author: Editors of Garden & Gun
Author: Jennifer Appel
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Removing the bones from salmon steaks is surprisingly easy, and you'll get filletlike quality at a lower price. Here, we've grilled the steaks to intensify their flavor, and paired them with the sharp...
Author: Bon Appétit Test Kitchen
Author: Ron Silver
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Author: Andy Baraghani
Author: Roy Yamaguchi
Author: Sisi Carroll
Author: Lannice Snyman
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
Author: Gene Briggs
Author: Cynthia Graubart
Author: Wolfgang Puck
Author: Lori Longbotham
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Author: Stephan Pyles
Author: Federica Cucinelli
The unsung hero of this dish? The nutty-sweet garlic.
Author: Inez Valk-Kempthorne
Author: Katie Lee Joel
Author: Thomas Keller
Author: Julie Richardson
Top-rated recipe for French toast breakfast stuffed with delicious bananas.
Author: Michael Noble
This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright zesty flavors.
Author: Anna Stockwell
Author: Adam Perry Lang
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.
Author: Einat Admony
Author: Bon Appétit Test Kitchen