This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Selma Brown Morrow
Author: Guillermo Payet
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Author: Rhoda Boone
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.
Author: Susie Fishbein
Author: Tom Douglas
This simple yet luxurious preparation is delicious with fresh wild king salmon, though you can use any of your favorite salmon varieties.
Author: Melissa Hamilton
Author: Melissa Roberts
Grill the veal while the noodles boil so both are ready at the same time.
Author: Brenda Louch
Author: Mark Bliss
Author: Ron Silver
Author: Joe Gannon
Author: Harley Pasternak, M.Sc.
Author: Jane Hornby
Author: Jeanne Silvestri
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Judith Fertig
Author: Karen Barker
Author: Donna Chase
Author: Rick Tramonto
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...