This is an original recipe for Massa Savada. It's from my Portuguese Grandmother 'Vova' who was from Sao Miguel in the Azores. This recipe is very large;...
Author: J. Pacheco
Author: Ian Knauer
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
Author: Kathleen Hulsy
Author: Eli Gorelick
Author: Diane Rossen Worthington
Author: Joan Nathan
Of all the citrus fruits (conveniently in season right now), tangerine has perhaps the most complex qualities. Floral and gently sweet, with an underlying...
Author: Paul Grimes
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're...
Author: Melissa Roberts
Author: Jessica Strand
Pumpkin Custard Profiteroles With Maple Caramel
In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take...
Author: Ian Knauer
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty...
Author: Bon Appétit Test Kitchen
If you want to bake these cookies now and don't have buckwheat flour on hand, whole wheat flour is an acceptable substitute. Your cookies won't have the...
Author: Sarah Jampel
Author: Melissa Roberts
Author: Anita Hacker
Author: Katie Brown
Author: Dorie Greenspan
Top creamy, cheddar-loaded grits with sautéed scallions and jalapeños and then crown with a glorious, jammy medium-boiled egg.
Author: Chris Morocco
Pillowy meringues scented with vanilla and fresh berries make this light-as-air dessert.
Author: Colin Cowie
Author: Bruce Aidells
Author: Ellie Krieger
Author: Joel Dennis
Author: Dede Wilson
Author: Diana Yen