The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad...
Author: Kat Boytsova
Author: Nancy Silverton
Author: Joshua McFadden
Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.
Author: Molly Baz
Author: Bartholomew Daniels
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Author: Joanne Chang
Author: Shelley Wiseman
Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than...
Author: Ree Drummond
Author: Ed Kenny
Long sweet peppers show up at farmers' markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange,...
Author: Andy Baraghani
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Author: Maria Helm Sinskey
This cheesy, spicy flatbread is completely irresistible. Cook it on the grill until just lightly charred, and serve with ribs-it's great for mopping up all the delicious sauce.
Author: Donna Hay
Author: Bon Appétit Test Kitchen
Author: Joanne Weir
Author: Bon Appétit Test Kitchen
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...