Author: Bon Appétit Test Kitchen
Author: Wang Haibo
Author: Kate Higgins
Author: JoAnn Cianciulli
Author: Dede Wilson
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately,...
Author: Yotam Ottolenghi
Author: Sarah Patterson Scott
Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this addictive granola.
Author: Anna Stockwell
The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this...
Author: Bon Appétit Test Kitchen
Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye...
Author: Rick Martinez
Author: Victoria Granof
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
Author: Paula Shoyer
Author: Jayne Cohen
Author: Dede Wilson
The perfect party treat, these two-bite truffles can easily be made ahead of time and are a wonderful accompaniment to a glass of bubbly. In this version,...
Author: Katherine Sacks
Author: Steven Raichlen
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Author: Ruwanmali Samarakoon-Amunugama
Combining favorite fall flavors with sparkling cider gives sangria a refreshing new spin. It couldn't be easier to throw together yet it's sure to impress...
Author: Kat Boytsova
Author: Melissa Roberts
Author: Roberto Santibañez
Author: Donatella Arpaia
Author: Melissa Roberts
Author: Ted Allen
Imagine a mash-up of cinnamon toast, bread pudding, and pie. We're all about the warm jammy fruit hiding inside this dessert.
Author: Claire Saffitz
This version of the flaky holiday pastry is made with a cream cheese dough and stuffed with quince paste, walnuts, and cinnamon.
Author: Yotam Ottolenghi
Author: Scott Beattie
Author: Lara Shriftman
Author: Ruth Cousineau