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
Author: Michael Lomonaco
Author: Marissa Goldberg
Author: Melissa Perello
Pumpkin Custard Profiteroles With Maple Caramel
Author: Anastasia St. Amand
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
Author: Alice Marcus Solovy
This gluten-free baked pasta dinner relies on spaghetti squash as a replacement for traditional noodles-and cheese, lots of cheese.
Author: Anna Stockwell
A delicate, sparkling sugar shell transforms fresh cranberries and sage leaves into jewellike candies that beautifully adorn the cranberry grappa jelly...
Author: Gina Marie Miraglia Eriquez
Author: Alice Waters
Author: Melissa Roberts
Spanish smoked paprika lends a warm smoky flavor to this super simple, rich, creamy pasta.
Author: Anna Stockwell
Author: Johnny Iuzzini
Author: Ruth Cousineau
Author: Ian Knauer
Author: Maggie Ruggiero
This baguette sandwich combines salty prosciutto slices and olive tapenade with creamy mozzarella slices.
Author: Nancy Silverton
Author: Michael White
Deeply chocolaty shortbread cookies get a kick from chipotle chile powder (left over from Pork Spice Rub . If you can restrain yourself, wait a day before...
Author: Ruth Cousineau
Author: Nigella Lawson
This is such a sweet little dessert. As you know, I'm not one for sweet treats but this is a little pop of yumminess-perfect for dinner parties, and it...
Author: Amelia Freer
Author: Janet Taylor McCracken
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Pork chops can get pretty dried out. This recipe fixes that age-old problem. It's also a great main course for a family-style dinner. Just slice the pork...
Author: Tyler Graham
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Author: Claire Saffitz
Author: Sarah Britton
Author: Bon Appétit Test Kitchen