Because you don't have to chill the dough, this cookie cuts your kitchen time in half. And when it comes time to decorate, no need to panic if your first attempts don't work out. Simply wipe off the failed...
Author: Rick Martinez
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very salty or not at all, so wait until they have opened...
Author: David Tamarkin
A classy twist on the traditional Peanut Butter Blossom.
Author: Land O'Lakes
Toffee bars with a shortbread base will melt in your mouth like candy.
Author: Land O'Lakes
Author: Jill Dupleix
Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.
Author: Tom Parker Bowles
Author: Bruce Aidells
Author: Sarah Magid
Author: Sarah Patterson Scott
Author: Dianne Rossmando
Thanksgiving flavors (squash, cinnamon, butter) with a Persian-inspired touch. The spiced butter is also a treat mixed into couscous.
Author: Victoria Granof
Author: Jamie Purviance
Author: Abigail Johnson Dodge
Author: Bon Appétit Test Kitchen
With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast.
Author: Kendra Vaculin
If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.
Author: Rick Martinez
Recipe for A Potato Dish for Julia, as seen in the October 2009 issue of O, The Oprah Magazine.
Satiny and pleasingly sticky, caramel is one of the most delicious additions to cakes and pastries. The longer the caramel cooks, the darker and less sweet it becomes. You can judge the color by eye or...
Author: Rose Levy Beranbaum
Though Nutella and cheese may be an unexpected pairing, when melted together into a sandwich it's the ideal sweet-and-savory snack.
Author: Anna Stockwell
Let the kids measure the ingredients and shake the bags for this sweet snack.
Author: Land O'Lakes
The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad...
Author: Kat Boytsova
These chocolate peanut butter cookies are actually pinwheels - roll chocolate and peanut butter doughs to form the pinwheel design.
Author: Land O'Lakes
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 flour, and voilà.
Author: Brad Leone
There is no such thing as too many starchy dishes on the holiday buffet table, right? For many families, Thanksgiving dinner wouldn't be right without mashed potatoes. It seems there is always one family...
Author: Diane Morgan
Author: Gesine Bullock-Prado
Author: Bon Appétit Test Kitchen
Author: Andrea Reusing
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Kenny Shopsin
Spoon some of this butter over a pork chop during the last minute of cooking.
Author: Jeremy Fox
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 them for soaking up all that miso butter.
Author: Brad Leone
Author: James Beard
Author: Bon Appétit Test Kitchen
Our ultimate muffins are chock-full of blueberries and have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream. A dusting of coarse sugar gives them a shimmery...
Author: Rhoda Boone
The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy...
Author: Ruth Cousineau
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
This recipe features a peanut butter cookie crust with a caramel-chocolate topping.
Author: Land O'Lakes
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Toasting hazelnuts gives butter a delightful flavor for tender asparagus.
Author: Land O'Lakes
Red, yellow and orange dough combine to make colorful sugar cookies to serve during the summer season.
Author: Land O'Lakes
Good gravy starts with good stock. Make your own rich stock a few days prior.
Author: Bon Appétit Test Kitchen
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 with their rice and dhal.
Author: Maya Kaimal
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Use a hot sauce that isn't just heat and vinegar but has a personality of its own. We like Frank's.
Author: Claire Saffitz
Author: Ruth Cousineau
Brandy, cinnamon, and lemon zest combine to give this plum tart unbelievable aroma and wonderful flavor.
Author: Joan Nathan