This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Selma Brown Morrow
Author: Guillermo Payet
Author: Melissa Roberts
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: 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
Author: Tom Douglas
Author: Susie Fishbein
Author: Melissa Roberts
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
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: Harley Pasternak, M.Sc.
Author: Joe Gannon
Author: Jane Hornby
Author: Jeanne Silvestri
Author: Bon Appétit Test Kitchen
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: Rick Tramonto
Author: Donna Chase
Author: Karen Barker
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
Author: Judith Fertig
I love this curry because it's so simple and everything's made in one pot-perfect to share or enjoy alone, and I don't think it needs any rice!
Author: Amelia Freer
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...