Crawfish Etouffée

Author: Marcelle Bienvenu

Breakfast Crepes

When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a crêpe recipe that she had found. "Only a French person...

Author: Judy Kagan

Basic Crepes

Basic Crepes Recipe

Cherry Clafouti

Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.

Author: Bon Appétit Test Kitchen

Peameal Bacon

Author: Fredéric Morin

Chocolate Glazed Chocolate Tart

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.

Author: Paul Grimes

Smoked Salmon Pizza

Author: Wolfgang Puck

Pickled Corn

Author: Andrea Reusing

Coconut Cream Cheese Frosting

In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.

Noodle Kugel

Author: Carole Chernick

Almond Tart (Tarta de Almendras)

Author: Teresa Barrenechea

Jam Crumb Cake

Author: Melissa Roberts

Zucchini Cornbread

Author: Sara Dickerman

Chocolate Almond Bark with Sea Salt

Author: Bon Appétit Test Kitchen

Lemon Custard Pie

Author: Gina Marie Miraglia Eriquez

Lemon Icebox Cake

Author: Adam Randall

Shortbread Cookies

An easy Shortbread Cookies recipe

Author: Jessica Strand

Scottish Oat Scones

Author: R. A. Street

Devil's Food Cupcakes

Author: David Page

Fried Chayote Squash

(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...

Author: Cecilia Hae-Jin Lee

Apple Bundt Cake

Author: Amanda Denton

Mixed Berry Tiramisù with Lime Curd

This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.

Author: Lori Longbotham

Classic Coleslaw

Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.

Scallop, Shrimp, and Squid "Ceviche"

Author: Gina Marie Miraglia Eriquez

Chocolate Dipped Shortbread

Author: Tracey Seaman