A holiday cookie exchange favorite! Peanut butter cookies topped with a chocolate candy piece are always a hit.
Author: Land O'Lakes
Author: Esther Sung
Author: Lisa Zwirn
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
Author: Mark Bittman
Author: Dianne Rossmando
Author: Eric Ripert
Author: Julia Child
Author: Gordon Hamersley
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier...
Author: Katherine Sacks
Author: Deborah Madison
Author: Diane Morgan
These buttery, homemade dinner rolls are really something special. Perfect for holidays or when you're feeling ambitious in the kitchen.
Author: Land O'Lakes
One of our most popular recipes! These buttery soft caramels have been enjoyed for generations. Now if only we knew who Aunt Emily was.
Author: Land O'Lakes
If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Author: Chris Morocco
An overnight freeze solidifies classic brownie batter (in this case, one of the all-time greats: Alice Medrich's best cocoa brownies) into something entirely...
Author: Sarah Jampel
Author: Kemp Minifie
The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too...
Author: Matt Lewis
Author: Nick Malgieri
Sure, you could use just one kind of potato for this side dish, but we think the more, the better. Look for different varieties of potatoes that are around...
Author: Anna Stockwell
Author: Tori Ritchie
Any heavy cream that's beaten long enough turns into butter, of course. But by incorporating one extra step in the process-culturing the cream with buttermilk...
Author: Sam Worley
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Author: Megan O. Steintrager
Author: Dianne Rossmando
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Author: Andrew Knowlton
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
Author: Chris Morocco
Garlic-brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple. They're...
Author: Claire Saffitz
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez
Author: Andrea Albin
Author: Ruth Cousineau
Author: Cathal Armstrong
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
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
Author: Abigail Johnson Dodge
Author: Paul Grimes
It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.
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