Author: Dorie Greenspan
This cube of crustless milk bread is encased in a shiny, shatteringly thin caramel shell, then filled with an enormous dollop of chamomile-infused vanilla bean custard.
Author: Mandy Lee
Author: Nancie McDermott
Author: Jennifer Iserloh
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Author: Andrew Chase
This butter is great on bread or use it on pasta, veggies and meat.
Author: Land O'Lakes
Cutting the meat into two smaller pieces reduces cooking time, but it's the roast first, brown later "reverse sear" that's game-changing in this recipe.
Author: Andy Baraghani
While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It's an intensely sweet, dark sherry made from the Spanish grape variety of the...
Author: Donna Hay
My classic salted caramel, enriched with butter and a touch of cream for a thick, smooth sauce, is perfect as a pie topping, or served alongside à la mode slices.
Author: Erin Jeanne McDowell
These buttery caramels are topped with a crown of chocolate and a crunchy pecan half.
Author: Land O'Lakes
The pecan bars you've been waiting for: a butter crust with pecan pie-like topping.
Author: Land O'Lakes
Make a basketful of each flavor of these seasoned pita chips when you're entertaining.
Author: Land O'Lakes
These chewy bars are great for an after school snack or a lunch box treat!
Author: Land O'Lakes
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: Christina Tosi
This creamy chocolate and peanut butter pie is as easy to make as it is to eat.
Author: Land O'Lakes
Author: Sarah Patterson Scott
Spread this easy compound butter on waffles, pancakes, and French toast for sure, but it's also great on a ham and cheese sandwich.
Author: Daniel Shumski
Author: Andrea Albin
Tomato brown butter is the deeply savory-and slightly sweet-result of swirling fresh, raw tomato purée into fragrant brown butter. Drizzle it over roasted vegetables, grilled fish, or grain bowls.
Author: Cortney Burns
Goat's milk butter makes an entirely different kind of shortbread than cow's milk butter. It is mildly tangy, with a wholesome quality that complements the whole wheat flour and wheat germ-like a new-age...
Author: Mindy Segal
Author: Amelia Saltsman
Author: Dede Wilson
The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and briny.
Author: Mark Bittman
Author: Kemp Minifie
These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.
Author: Dan Roman
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 cream.
Author: Sarah Magid
Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
Author: Alison Roman
Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.
Author: Adam Rapoport
Author: Gayle Pirie
Cut out cookies with gourmet flair! These tender, yet crisp butter cookies are flavored with coffee and dipped in a chocolate glaze.
Author: Land O'Lakes
These hearty monster cookies have it all for nursing mamas: lactogenic oats, ground flaxseed, and brewer's yeast powder; subtly crunchy, omega-rich chia seeds; and a bit of coconut oil, with its high lauric...
Author: Mandy Major
Author: Daniel Patterson
Author: Eric Ripert
If you love cannelloni stuffed with ricotta cheese, try this twist with pumpkin filling.
This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Crispy tofu is a delightful counterpart.
Author: Cheryl Slocum
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 foolproof, and you don't even need to let the...
Author: Anna Stockwell
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 structure than a classic white cake and lends...
Author: Katherine Sacks
Author: Abigail Johnson Dodge