Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Author: Maggie Ruggiero
This moist cake keeps beautifully for a day or two after you make it.
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the...
Author: Alice Medrich
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.
The addition of high-quality beer and a tempura-like batter make these onion rings lighter and more flavorful than the greasy ones you might know.
Author: Spencer Bezaire
(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared in 45 minutes or less.
Author: Faith Willinger
These crumbly, melt-in-your-mouth candies are made from just two ingredients.
Author: Ken Haedrich
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...
Author: Cecilia Hae-Jin Lee
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...
Author: Melissa Roberts
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly...
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much...
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Author: Julia Turshen
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment for Chicken and Mashed Potatoes with Herb-roasted...
Author: Stephen Gontram