Author: Melissa Roberts
This is an easy way to get your clams smoke-flavored, if you can't actually smoke them. These are tasty served on toast bits, crackers, mixed with sour cream and mayo for dip, or even used as the basis...
Author: Uncle Dobo
Author: Melissa Clark
Author: Lillian Chou
Author: Jeanne Kelley
Author: Bruce Aidells
Author: Dorie Greenspan
Author: Allison Arevalo
Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.
Author: Ann Redding
A pilsner-infused soft pretzel dough takes the place of traditional pie dough in this fun twist on apple pie.
Author: Rhoda Boone
Author: Rosie Bialowas
Amaretto liqueur is stirred into the filling of this pumpkin pie, which is then topped with a streusel of sliced almonds and Italian almond cookie crumbles.
This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you...
Author: Katherine Sacks
Crumb crusts are even easier than press-in cookie crusts. You don't even have to bake them-see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips!...
Author: Erin Jeanne McDowell
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Ruth Cousineau
Author: Jim Meehan
Author: Jeanne Thiel Kelley
Larry the Turkey does double duty at Thanksgiving, letting Larry know where to sit at the beginning of the meal and providing a dessert for him at the end. A delicious combination of pumpkin cupcakes,...
Author: Karen Tack
Try our Roasted Domino Potatoes, inspired by chef Francis Mallmann.
Author: Bon Appétit Test Kitchen
Author: Rick Archbold