Author: Melissa Roberts
Author: Liza Davies
Author: Betty Rosbottom
Author: Debbie Fleming
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture...
Author: Cory Schreiber
Author: Lillian Chou
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the...
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
Author: Sarah Magid
This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet...
Author: Anna Jones
Author: Gordon Hamersley
Author: Bon Appétit Test Kitchen
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.
Author: Bon Appétit Test Kitchen
Author: Marcy Goldman
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Author: Claire Saffitz
Author: Pierre Gagnaire
Author: Kathleen Carrol
Author: Maverick Farms
Author: Marcy Goldman
Author: Diane Rossen Worthington
Author: Patricia Reilly
Author: Monique Barbeau
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Author: Chris Morocco
Author: Kate Ewald
Author: Matt Lewis
Author: Nick Malgieri
Author: Irma S. Rombauer
Author: Larraine Perri