Author: Andrew Chase
If you want to bake these cookies now and don't have buckwheat flour on hand, whole wheat flour is an acceptable substitute. Your cookies won't have the...
Author: Sarah Jampel
Boil the potatoes before you head out camping (or to your backyard!). They'll get a quick char on the grill to crisp the skins and warm back up, priming...
Author: Brad Leone
Author: Abigail Johnson Dodge
Author: Cathal Armstrong
Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs...
Author: Karen DeMasco
Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much...
Author: Andy Baraghani
South Indians don't use ghee, or clarified butter, in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful...
Author: Maya Kaimal
Author: John Currence
Millionaire Shortbread Bars boast tender layers of shortbread, topped with soft caramel and melted dark chocolate.
Author: Land O'Lakes
When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent...
Author: Chris Morocco
Author: Alice Medrich
Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries-talk about a delicious contrast. A combination of cornstarch...
Author: Ian Knauer
If you haven't tried eggplant with butter before, this will be a revelation. It is delicious and silky and makes for the best starter or sharing dish....
Author: Olia Hercules
Toss bread in garlic brown butter before baking in the oven for croutons that look ordinary, but have big, bold flavor.
Author: Molly Baz
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly...
Author: Anna Stockwell
Author: Abigail Johnson Dodge
Author: Sarah Patterson Scott
Author: Ruth Cousineau
The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either...
Author: Kat Boytsova
This cube of crustless milk bread is encased in a shiny, shatteringly thin caramel shell, then filled with an enormous dollop of chamomile-infused vanilla...
Author: Mandy Lee
Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.
Author: Tom Parker Bowles
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Author: Bon Appétit Test Kitchen
Toasting hazelnuts gives butter a delightful flavor for tender asparagus.
Author: Land O'Lakes
Author: Christina Tosi
Tomato brown butter is the deeply savory-and slightly sweet-result of swirling fresh, raw tomato purée into fragrant brown butter. Drizzle it over roasted...
Author: Cortney Burns
Lemon bars are a classic bar to make any time of year. This lemon bars recipe is one of the easiest you'll find.
Author: Land O'Lakes
Author: Bon Appétit Test Kitchen
Author: Liz Gutman
Author: Madeleine Kamman
This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).
Author: Josie Le Balch
Author: Deborah Madison