Author: Lisa Zwirn
Author: Paul Grimes
Author: Zilly Rosen
Butter cookies are a holiday classic for a reason: They're delicious, versatile, and the perfect foundation for sugary-sweet frosting. Follow this recipe...
Author: Maggie Ruggiero
Homemade toffee that will make sure no one will have to dig to the bottom of the bowl to find the cashews!
Author: Land O'Lakes
Author: Betty Rosbottom
I love using this as a frosting or a filling because it is light and creamy, and less sweet than the Classic Americana Icing. It tastes just like whipped...
Author: Sarah Magid
Author: Andrew Chase
Author: Abigail Johnson Dodge
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Author: Carla Lalli Music
Author: David Guas
In this recipe, an easy blondie base comes together in a saucepan and can be baked ahead, while the fruit and maple ripples take just minutes.
Author: Tara O'Brady
Author: Alison Roman
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Author: Anna Stockwell
Use dark chocolate for a less sweet finish in this recipe. Try spooning some over some freshly made crepes.
Author: Ludo Lefebvre
Author: Bon Appétit Test Kitchen
Author: Peter Reinhart
Author: Sarabeth Levine
Author: Eric Ripert
Author: Dorie Greenspan
Author: Sharon Bowers
Author: Lora Zarubin
Browning the butter gives these blondies a rich, nutty flavor.
Author: Land O'Lakes
Thanksgiving flavors (squash, cinnamon, butter) with a Persian-inspired touch. The spiced butter is also a treat mixed into couscous.
Author: Victoria Granof
This wonderfully simple dessert is the perfect match for coffee or a cup of tea.
Author: Land O'Lakes
Author: Andrea Reusing
Author: Maria Helm Sinskey
Author: Paul Grimes
Author: Lori Longbotham
These easy and quick recipes are great for making fresh garlic butter, whether you're using powdered, minced or fresh garlic.
Author: Land O'Lakes
Our Lemon-Basil Butter is not only delicious with corn on the cob -- try stirring it into hot pasta or rice or as a condiment on top of grilled fish.
If you've ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen. Yes, it takes longer to cook, but it's...
Author: Anna Stockwell
Author: Gayle Pirie
Toffee bars with a shortbread base will melt in your mouth like candy.
Author: Land O'Lakes
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs,...
Author: Leticia Moreinos Schwartz
Author: Kim Ima