Author: Abigail Johnson Dodge
Youll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the next morning. If you prefer to make 12 individual...
Author: Claudia Fleming
Author: Paul Grimes
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.
Author: Meherwan Irani
Author: Lora Zarubin
Author: Alison Roman
Author: Kerri Conan
Author: Anton Nocito
These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.
Author: Dan Roman
Author: Gina Marie Miraglia Eriquez
Author: Mark Overbay
Author: Marissa Goldberg
Author: Bon Appétit Test Kitchen
Author: Tori Ritchie
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Author: Christian Reynoso
A plate of these sweet bites on the coffee table means only one thing: Christmas week has arrived. I have modified my original recipe to make a softer, wetter dough, which makes these a little less crisp,...
Author: Mario Batali
Author: Bruce Aidells
Author: Graham Elliot
Author: Jeanne Kelley
Author: Diane Morgan
Author: Jeanne Sauvage
Author: Gabrielle Hamilton
If you love beef tartare but don't love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly alternative that can take the spicy crunch...
Author: Anna Stockwell
Author: Suzanne Tracht
Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert.
Author: Andy Baraghani