The batter is divided into thirds and tinted with increased amounts of coloring to get the ombre effect. To make both red and green cookies, you'll need to double this recipe.
Author: Alison Roman
A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor-simply...
Author: Melissa Roberts
Author: Lora Zarubin
Author: Abigail Johnson Dodge
Author: Tori Ritchie
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Author: Maggie Ruggiero
Author: Abigail Johnson Dodge
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Author: Diane Rossen Worthington
Author: Maggie Ruggiero
Author: Sarah Patterson Scott
Author: Chuck Williams
Author: Joanne Weir
Author: Jennifer Iserloh
Author: James Beard
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Author: Shelley Wiseman
Author: Maria Helm Sinskey
Crunchy peanut butter and a quick, glossy, trufflelike chocolate ganache take the classic peanut butter blossom cookie a step up from it's former self.
Author: Shauna Sever
Author: Bon Appétit Test Kitchen
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
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Author: Dan Barber
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Author: Irma S. Rombauer
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Melissa Hamilton
Author: Bon Appétit Test Kitchen
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Author: Abigail Johnson Dodge
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Tori Ritchie
This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.
Author: Eben Freeman