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Brown Butter Apple Tart

An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.

Author: Cynthia Wong

Salmon with Fennel and Pernod

Author: Bon Appétit Test Kitchen

Peach Dutch Baby Pancake with Cherry Compote

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

Apple Pecan Quick Bread

Author: Jennifer Appel

Ricotta Fritters

Author: Lillian Chou

Almond Tart (Tarta de Almendras)

Author: Teresa Barrenechea

Key Lime Mousse

Author: Melissa Roberts

Beet, Mint, and Goat Cheese Salad

Author: Michael Lomonaco

Sesame Peanut Bars

These healthy snack bars make a sweet portable treat for a child's lunchbox.

Author: Molly Mitchell

Chive and Garlic Mashed Potatoes

Author: Joy Ackerman

Caramelized Nectarines

Author: Susan Herrmann Loomis

Pecan Praline Semifreddo with Bourbon Caramel

Author: Allison Vines-Rushing

Persimmon Cake with Cream Cheese Icing

A quick and easy Persimmon Cake with Cream Cheese Icing recipe

Author: David Lebovitz

Peanut Butter Ice Cream

There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when topped with dark fudge sauce! Use creamy peanut...

Author: Carol Kicinski

Caramel Apple Crisp

Author: Ruth Cousineau

White Bean and Tuna Salad with Radicchio

This salad is perfect for a weekend lunch or a quick weeknight dinner.

Author: Seamus Mullen

Coffee and Mocha Buttercreams

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...

Author: Ruth Cousineau

Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.

Author: Mario Batali

Fresh Tuna Salad

Author: Sheila Lukins

Parsnip, Potato, and Turnip Puree

Author: Diane Rossen Worthington

Snap Pea Salad

Author: April Bloomfield