This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies...
This is similar to Recipe #110331, but without the beef bouillon. It is great for casseroles, meat dishes and crockpot meals that call for a packet of...
Author: Serah B.
No pie plate or tart pan? Fold fresh peaches into a flaky pastry dough and bake on a sheet pan for an easy, no-fuss summer dessert.
Author: Kim Barnouin
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly,...
Author: Gina Marie Miraglia Eriquez
Author: Myra Goodman
This delicious, easy to make recipe is great as a side dish, or as a main dish served over short grain brown and wild rice.
Author: skymonkey
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it),...
Author: Chris Morocco
Author: Andrea Reusing
Author: Alison Roman
Author: Lillian Chou
Author: Rebecca Poynor-Burns
My brothers and I used to eat this when we were younger. They're a lot like doughnuts but with the added fun of topping them with your favorite toppings....
Author: Koki
Author: Pam Anderson
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily...
Author: Gil Marks
Author: Lovoni Walker
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and...
Author: Liz Neumark
Author: Marla Share
Author: Maria Helm Sinskey
Author: Ted Allen
Author: Beth Elon
TVP, oats, and a variety of herbs and spices provide a vegan alternative to breakfast sausage in this easy recipe. Dough can be rolled into a log, stored...
Author: Breanna Ford
Author: Kathryn Matthews
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Lillian Chou
Author: Alex Jamieson
Author: Michael Skibitcky
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Author: Dan Barber
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener,...
Author: Mollie Katzen
Author: Huma Siddiqui
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking,...
Author: Andy Ricker
Author: Bon Appétit Test Kitchen
Author: Tina Miller