We can think of lots of uses for the bourbon sugar that coats these pretzel-studded chocolate bites: use it to top crème brûlée, stir it into your afternoon tea, or sprinkle it over berries and serve...
Author: Donna Hay
Author: Melissa Hamilton
Author: Andrea Webster
Author: Faye Levy
Author: Francine Maroukian
This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it is no coincidence that mandu sounds a lot like the...
Author: Deuki Hong
Author: Dorie Greenspan
Author: Sol Schott
Author: David Myers
Transform redeye gravy, a breakfast elixir of ham scraps and coffee, into a sophisticated sweet-and-sour glaze with the addition of sorghum syrup and a touch of apple cider vinegar.
Author: Linton Hopkins
Author: Barbara Kafka
Author: Jon Churan
Author: Jean Zerrudo
Author: Maggie Ruggiero
Author: Gabe Soria
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: Francis Mallmann
These savory Indonesian-style cheese cookies are a fantastic snack with a cup of tea or coffee.
Author: Lara Lee
Author: Rozanne Gold
Author: Gabrielle Hamilton
Author: Tina Miller
Author: Geraldine Ferraro
Easy Corn Bread
Author: Cynthia Wong
Author: Bon Appétit Test Kitchen
If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use-and you can't make this dessert without one.
Author: Alison Roman
Author: Jamie Purviance