Author: Douglas Rodriguez
These pillowy biscuits are stuffed with spinach and cheese. They're perfect for Christmas morning, or any other brunch.
Author: Tara O'Brady
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip...
Author: Anna Stockwell
These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables-or a random radish or extra...
Author: Julia Turshen
Author: Michael Presnal
Author: Bon Appétit Test Kitchen
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
Make the dressing in a food processor if you like, but it won't be as smooth or have that bright green hue you get when you do it in a blender.
Author: Andy Baraghani
Author: Sondra Wilson
Author: Terry Conlan
Roasting the onions and shallots takes this dip way out of the box.
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra...
Author: Molly Baz
Meet the love child of cheese fries and nachos: crispy, seasoned fries loaded with skirt steak and silky cheese sauce. One taste and you'll understand why San Diego is so wild about them.
Author: Rhoda Boone
Author: Ia Delphey
Author: Lora Zarubin
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Andrej A. Fritz
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Author: Joy Cho
Author: Allen Susser
Author: Dione Lucas
Author: Katie Brown
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Author: Tara O'Brady