Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess...
Author: Claudia Fleming
Author: Diane Morgan
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Denise Barr
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to...
Author: Shelley Wiseman
Author: Maggie Ruggiero
Author: Rick Tramonto
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: Bon Appétit Test Kitchen
Author: Douglas Rodriguez
Author: Bruce Aidells
Author: Hubert Keller
Author: Patricia Reilly
Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries...
Author: Lillian Chou
Author: Jeanne Thiel Kelley
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like...
Author: Mario Batali
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Author: Lillian Chou
Come in from the cold to this warmly spiced hot apple cider.
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges,...
Author: Anna Stockwell
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy...
Author: Ruth Cousineau
Author: Jeanne Thiel Kelley
Author: Ruth Cousineau
Author: Janet Taylor McCracken
Author: Rose Levy Beranbaum
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive...
Author: Anna Stockwell
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety,...
Author: María Del Mar Sacasa
The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water-scented cookies to form a grid pattern.
Author: the editors of Martha Stewart Living
We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.
Author: Chris Morocco
You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
Author: Alison Roman
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Author: Lillian Chou
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Author: Ian Knauer
Author: Diane Rossen Worthington
Author: Shelley Wiseman
Author: Jill Silverman Hough
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof