Author: Kris Hoogerhyde
Author: Gabrielle Hamilton
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Bill Granger
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Author: Tara O'Brady
You're looking at the quintessential June dessert, perfected by the BA Test Kitchen.
Author: Chris Morocco
Author: Melissa Clark
Author: Sarah Patterson Scott
Author: Shauna Sever
This is our all-purpose "go to" frosting. It's great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It make a lot, probably...
Author: Isa Chandra Moskowitz
Author: Rebecca Rather
Author: Lauren Salkeld
Author: Bon Appétit Test Kitchen
Author: Amanda Hesser
Author: Melissa Roberts
Author: Melissa Murphy
Author: Francis Mallman
Because you don't have to chill the dough, this cookie cuts your kitchen time in half. And when it comes time to decorate, no need to panic if your first attempts don't work out. Simply wipe off the failed...
Author: Rick Martinez
This version of our delicious vanilla-buttermilk cake is simply topped with a swoosh of orange cream-cheese frosting and raspberries. It's so easy to serve right out of the pan, which makes it perfect...
Author: Katherine Sacks
This is the easiest chocolate cake in the world-perhaps in the universe! You don't even need eggs, butter, or milk, and you probably have all the ingredients on hand. I use this recipe when I'm in a time...
Author: Sarah Magid
Author: Barry Correia
Author: Clare Crespo
Author: Laurent Gras
Quickly boiling the agave thickens it a bit; adding the strawberries while it's still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you...
Author: Amelia Rampe
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Author: Tom Parker Bowles
Author: Deborah Snyder
Author: David Lebovitz
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Author: Abigail Johnson Dodge
Author: Lidia Bastianich
Author: Gesine Bullock-Prado
Author: Cory Schreiber
Author: David Lebovitz