Author: Bon Appétit Test Kitchen
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by...
Author: Hubert Keller
Author: Gina Marie Miraglia Eriquez
Author: Janet Taylor McCracken
Author: Maggie Ruggiero
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you...
Author: Michelle Polzine
Author: Shelley Wiseman
Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.
Author: Alison Roman
Author: Jimmy Bannos Jr.
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Author: Janet Taylor McCracken
Author: Esther Sung
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
Recipe for luscious hot chocolate made with semisweet chocolate chips and milk.
Author: Sheila Lukins
Author: John Currence
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Diane Rossen Worthington
Author: Bruce Aidells
Author: Kerri Conan
Author: Michael Lomonaco
Author: Shelley Wiseman
Author: Claudia Fleming
Author: Jeanne Thiel Kelley
Author: Dan Barber