These decadent cookies make the most of their headlining ingredients. The hazelnuts are toasted, which deepens their sweetness and makes them the perfect complement to a luscious dark chocolate and cinnamon...
Author: Samantha Seneviratne
Author: Tracey Seaman
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.
Author: Ludo Lefebvre
Roasting beets over high heat yields charred skin-a nice balance with the sweet flesh.
Author: Angela Dimayuga
To give a batch of almond shortbread cookies the pastel treatment, dust them with tinted confectioners' sugar. We blended the sugar with finely ground freeze-dried fruits (blueberry, raspberry, and mango)...
Author: the editors of Martha Stewart Living
Author: Sarah Patterson Scott
Author: Peter Reinhart
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Make any kind of shape you'd like. The cookies can be rounds instead of rectangles, and you can use any smaller cutter for the cutouts.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Dorie Greenspan
Author: Kate Higgins
Author: Trina Hahnemann
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
The longer the spices infuse in the rum, the more flavorful it will be.
Author: Bon Appétit Test Kitchen
Recipe for luscious hot chocolate made with semisweet chocolate chips and milk.
Author: Sheila Lukins
Flan is amped up with holiday spices and a crispy cookie crust.
Author: Claudia Fleming
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Author: Eileen Yin-Fei Lo
Author: Victoria Granof
Author: Bon Appétit Test Kitchen
Author: Zoe Singer
Author: Francois Payard
Author: Claudia Fleming
Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors...
Author: nigel slater
Author: Kierin Baldwin
Author: Christina Tosi
Author: Tori Ritchie
Author: Marissa Goldberg
Author: Kerri Conan
Youll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the next morning. If you prefer to make 12 individual...
Author: Claudia Fleming
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