This clever pour-over dessert proves that, yes, it will affogato.
Author: Andy Baraghani
Author: Tracey Zabar
Author: Bon Appétit Test Kitchen
Author: Rich Landau
Author: Gina Marie Miraglia Eriquez
This is an authentic Taiwanese side dish my vegetarian mother prepares. Tastes great with rice and other vegetables. Note: This is not a saucy dish.
Author: Jeankat
Author: Sharon Bowers
Author: Jill Silverman Hough
This Bangladeshi vegetable fritter recipe calls for onions, cabbage, potato, and carrot, but you can use any combination of vegetables you have.
Author: Saira Hamilton
Author: Bon Appétit Test Kitchen
Author: Kimberly Boyce
Steaming the carrots tenderizes them before baking. The honey really heats up; during baking, check once or twice so it doesn't burn the carrots.
Author: Sheila Lukins
Author: Jo Robinson
Author: Robert Colombi
These treats look fancy and luxurious, but they couldn't be easier to make. Since the truffle base is made from just two ingredients, using good-quality...
Author: Rhoda Boone
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic.
Author: Andy Baraghani
We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.
Author: Ian Knauer
Fresh shell-on peanuts are available only at harvest time and are hard to find, but unroasted shell-on peanuts work just as well and can be found in many...
Author: Tailor, Nashville, TN
Author: Bruce Aidells
Easy to make patties using simple ingredients. Also well received by meat-eaters. Recipe can be doubled or tripled, and freezes well. Use egg substitute,...
Author: Pam Westfall
Author: Beth Sexton Stryker