Author: Bon Appétit Test Kitchen
Author: Kate Higgins
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: JoAnn Cianciulli
Author: Bon Appétit Test Kitchen
Author: Sarah Patterson Scott
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco
Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this addictive granola.
Author: Anna Stockwell
Author: Victoria Granof
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...
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
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: Paula Shoyer
Author: Jayne Cohen
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: Steven Raichlen
Author: Dede Wilson
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Author: Ruwanmali Samarakoon-Amunugama
Author: Melissa Roberts
Author: Roberto Santibañez
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: Ted Allen
Author: Donatella Arpaia
Author: Melissa Roberts
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: Ruth Cousineau
Author: Scott Beattie
Author: Lara Shriftman