This cheesecake bar recipe has a crumb crust topped with a cream cheese mixture.
Author: Land O'Lakes
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one's for you.
Author: Rachael Coyle
Author: Ani Phyo
Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.
Author: Ari Kolender
Author: Megan O. Steintrager
Author: Julie Richardson
Author: Shirley Nielson
When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using...
Author: Ardie A. Davis
Author: Ted Allen
Author: Jeremy A. Safron
Author: Jill O'Connor
Author: Inez Holderness
Author: Ron Silver
Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this addictive granola.
Author: Anna Stockwell
Author: Frank Stitt
Author: Bon Appétit Test Kitchen
Author: Sarah Patterson Scott
Author: Andrew Knowlton
The pecan bars you've been waiting for: a butter crust with pecan pie-like topping.
Author: Land O'Lakes
Sure, pecan pie is great on it's own, but coconut and chocolate make it ten times better.
Author: Andrea Albin
Toasting the pecans before adding them to the filling deepens the flavors in the pie.
These buttery caramels are topped with a crown of chocolate and a crunchy pecan half.
Author: Land O'Lakes
Author: Shelley Wiseman
The low oven temp and long bake time allow these nuts to take on rich flavor without burning.
Author: Natalie Chanin & Butch Anthony