Author: Bon Appétit Test Kitchen
At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie...
Author: Anna Pump
Author: Susan Herrmann Loomis
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro. The recipe is so dead simple it can...
Author: Shauna Sever
The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.
Author: April Bloomfield
The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for...
Author: Donna Hay
Author: Leah Reich
This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Author: Janet McCracken
If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept...
Author: Katherine & Ryan Harvey
While their new iteration simplifies things a bit, we love this original recipe for Mueller's lasagna, which starts with a homemade meat-and-tomato sauce...
Author: Mueller's Pasta
This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in...
Author: Ken Haedrich
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
Author: Anna Stockwell
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
Author: Victoria Granof
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey...
Author: Claire Saffitz
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Author: David Schmidt
Classic Russian syrniki have a tangy-sweet flavor that goes well with a dollop of jam or sour cream on the side.
Author: Darra Goldstein
Author: Bobby Flay
Author: Claire Saffitz
Author: Scott Simpson
Author: Roberto Santibañez
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Author: George Hendrix
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus,...
Author: Alison Roman
Author: Ruth Cousineau
We combined the rich and indulgent cheesiness of Pommes Aligot and the beautifully swirled rosettes of Pommes Duchesse into one super-luxe casserole that...
Author: Katherine Sacks
Making a ground beef taco filling ain't rocket science. You just cook ground meat with Tex-Mex seasonings. This recipe is a little spicy, but feel free...
Author: Robb Walsh
This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add a fun layer of fresh tartness to the sweetly spiced pork and...
Author: Anna Stockwell
Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.
The chicken and leek meld together as they cook in the filling.
Author: Inez Valk-Kempthorne
Author: Michael Laiskonis
This sweet and spicy Vietnamese-inspired pasta salad features chicken-use leftovers or grab a rotisserie chicken at the store.
Author: Julia Turshen
Author: Giada De Laurentiis
Author: Melissa Roberts
Author: Molly Stevens
Author: Kerri Conan