Author: Gina Marie Miraglia Eriquez
A coating of toasted, lightly crushed fennel, coriander, and cumin seeds gives grilled or broiled lamb loin chops both a heady scent and a good crunch.
Author: Melissa Clark
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Author: Matt Lewis
A traditional Easter fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded.) Bake in a deep pan.
Author: Myra
Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.
Author: Bon Appétit Test Kitchen
Author: Daniel Patterson
Author: Tracey Seaman
Chiffon cake has all the fluffy texture of angel food cake, with a touch of extra richness. This cake recipe is made with tahini and sesame seeds for crunch.
Author: Jennifer Yee
These traditional holiday loaves are made in several easy steps over about 18 hours. Get the recipe.
Author: Tamasin Day-Lewis
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Author: Christian Reynoso
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Author: Tom Parker Bowles
Author: Tracey Seaman
Author: Betty Rosbottom
Author: Shelley Wiseman
Author: Janice Cole
Author: Bon Appétit Test Kitchen
Author: Rose Levy Beranbaum
Author: Abigail Johnson Dodge
Author: Sisi Carroll
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus...
Author: Olia Hercules
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Jeanne Kelley
Author: Daniel Patterson
Author: Tasha de Serio
To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free to use any of your favorite summer melons, including...
Author: David Kinch