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: Bon Appétit Test Kitchen
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
Author: Jimmy Bannos Jr.
Author: Gina Marie Miraglia Eriquez
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
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
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Recipe for luscious hot chocolate made with semisweet chocolate chips and milk.
Author: Sheila Lukins
Author: Janet Taylor McCracken
Author: Esther Sung
Author: John Currence
Author: Diane Rossen Worthington
Author: Kerri Conan
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Bruce Aidells
Author: Michael Lomonaco
Author: Claudia Fleming
Author: Jeanne Thiel Kelley
Author: Dan Barber