Homemade gifts-especially the edible kind-are always appreciated around the holidays, but let's face it, they can also be a lot of work to make and package. This year, treat everyone to a scratch-made...
Author: Paige Grandjean
Author: Maria Helm Sinskey
Author: Maggie Ruggiero
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: Bon Appétit Test Kitchen
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
Author: Dianne Rossmando
When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.
Author: Chris Morocco
Author: Susan Spungen
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level...
Author: Dennis Prescott
Author: Kenny Shopsin
Author: Zilly Rosen
Author: Emily Luchetti
These savory Indonesian-style cheese cookies are a fantastic snack with a cup of tea or coffee.
Author: Lara Lee
This chilled rice pudding pie is adapted from the popular dessert at MeMe's Diner in Brooklyn, NY. A sesame-stick-crumb crust is covered in a thick layer of coconut milk caramel. It provides a sweet-and-salty,...
Author: Bill Clark
Browning the butter gives these blondies a rich, nutty flavor.
Author: Land O'Lakes
Author: Steven Raichlen
Author: Peter Reinhart
Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.
Author: Gabrielle Hamilton
Author: Alison Roman
Author: Lori Longbotham
Author: Cory Schreiber
Author: Paul Grimes
Lemon brings out the natural flavor of mild, light flounder, while chili flakes give it an extra punch.
Author: Paul Grimes
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
Author: Carol Robertson
Author: Ludo Lefebvre
Author: Lori Longbotham
Author: John Currence
Author: Andrea Albin
No secrets here-the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
Author: Claire Saffitz
Author: Maggie Ruggiero
A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic.
Author: Chris Morocco
This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).
Author: Bon Appétit Test Kitchen
Butter cookies are a holiday classic for a reason: They're delicious, versatile, and the perfect foundation for sugary-sweet frosting. Follow this recipe for a festive Christmas cookie.
Author: Ruth Cousineau
Author: Lisa Zwirn
Author: Maria Helm Sinskey