Author: Shelley Wiseman
Author: Bruce Aidells
Author: Florence Myers
Author: Mary Frances Heck
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate,...
Author: Tara O'Brady
These baby back ribs from Rob Rainford are rubbed with brown sugar and smoked paprika and smoked on the grill, then brushed with homemade barbecue sauce.
Author: Rob Rainford
Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother...
Author: Polly Tafrate
Author: Pam Anderson
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...
Author: Sue Ellison
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Big and chewy molasses spice cookies! Like gingersnap cookies, but thicker and chewier.
Author: Elise Bauer
Author: Jayne Cohen
We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique tiles.
Author: Yotam Ottolenghi
Author: Eric Treuille
Author: Bon Appétit Test Kitchen
Author: Sara Moulton
Author: Lisa Zwirn
Author: Nancy Clark