Author: Melissa McClure
Author: Jennifer Iserloh
Author: Sharon Bowers
The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and briny.
Author: Mark Bittman
Author: Dorie Greenspan
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
This butter is great on bread or use it on pasta, veggies and meat.
Author: Land O'Lakes
Author: Andrew Chase
The pecan bars you've been waiting for: a butter crust with pecan pie-like topping.
Author: Land O'Lakes
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
My classic salted caramel, enriched with butter and a touch of cream for a thick, smooth sauce, is perfect as a pie topping, or served alongside à la mode slices.
Author: Erin Jeanne McDowell
Author: Andrea Albin
These buttery caramels are topped with a crown of chocolate and a crunchy pecan half.
Author: Land O'Lakes
Make a basketful of each flavor of these seasoned pita chips when you're entertaining.
Author: Land O'Lakes
These chewy bars are great for an after school snack or a lunch box treat!
Author: Land O'Lakes
This creamy chocolate and peanut butter pie is as easy to make as it is to eat.
Author: Land O'Lakes
Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside
Author: Carla Lalli Music
Spread this easy compound butter on waffles, pancakes, and French toast for sure, but it's also great on a ham and cheese sandwich.
Author: Daniel Shumski
Author: Christina Tosi
Author: Sarah Patterson Scott
Goat's milk butter makes an entirely different kind of shortbread than cow's milk butter. It is mildly tangy, with a wholesome quality that complements the whole wheat flour and wheat germ-like a new-age...
Author: Mindy Segal
I love using this as a frosting or a filling because it is light and creamy, and less sweet than the Classic Americana Icing. It tastes just like whipped cream.
Author: Sarah Magid
Author: Amelia Saltsman
Tomato brown butter is the deeply savory-and slightly sweet-result of swirling fresh, raw tomato purée into fragrant brown butter. Drizzle it over roasted vegetables, grilled fish, or grain bowls.
Author: Cortney Burns
Author: Kemp Minifie
These hearty monster cookies have it all for nursing mamas: lactogenic oats, ground flaxseed, and brewer's yeast powder; subtly crunchy, omega-rich chia seeds; and a bit of coconut oil, with its high lauric...
Author: Mandy Major
Cut out cookies with gourmet flair! These tender, yet crisp butter cookies are flavored with coffee and dipped in a chocolate glaze.
Author: Land O'Lakes
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
Author: Gayle Pirie
Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.
Author: Adam Rapoport
Author: Dede Wilson
Author: Daniel Patterson
Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
Author: Alison Roman
Author: Eric Ripert
This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Crispy tofu is a delightful counterpart.
Author: Cheryl Slocum
This quick bread recipe features buttermilk and raisins and makes two loaves.
Author: Land O'Lakes
If you love cannelloni stuffed with ricotta cheese, try this twist with pumpkin filling.
A dense, rich, ultra-chocolatey cake, similar to devil's food cake, frosted with a fluffy chocolate frosting.
Author: Land O'Lakes