We were over the moon at how the little bits of toast retained their crunchy, buttery, and, well, toasty qualities in the midst of all the rich, creamy...
Author: Kate Higgins
Author: Bon Appétit Test Kitchen
No butter? No problem! This ooey-gooey monkey bread, ribboned with layers of sweet, aromatic spiced pecans and pumpkin seeds and drizzled with caramel...
Author: Katherine Sacks
You can fold all the toppings into the rice and it'll still be delicious-but you'll get maximum wow factor if you create a pattern with them on top.
Author: Andy Baraghani
Author: Susan Herrmann Loomis
Author: Charleen Borger
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye...
Author: Brad Leone
Author: Fran Love Taylor
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican...
Author: Robb Walsh
Author: Janet Taylor McCracken
Sweet breakfast bread with a ribbon of sugar and cinnamon woven through, baked with fresh rhubarb and a hint of orange.
Author: Land O'Lakes
Author: Krystina Castella
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but...
Author: Paul Grimes
Author: Melissa Clark
Author: Sam Talbot
Author: Arlen Grad
Author: Ed Behr
Using a vanilla bean makes this creamy Instant Pot pudding extra special and aromatic. I like this poured over sliced strawberries and raspberries for...
Author: Melissa Clark
Author: Jonathan Waxman
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends...
Author: Andrea Albin
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Sarah Dickerman
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones