These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Author: Tom Parker Bowles
This peanut butter fudge recipe utilizes the ease of microwaving and the goodness of peanut butter to make this fudge a sure winner.
Author: Land O'Lakes
A classic recipe you'll go back to again and again. Moist vanilla cake and sweet buttercream frosting perfect for birthdays!
Author: Land O'Lakes
Author: Anton Mosimann
Author: Ruth Cousineau
Garlic-brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple. They're a little labor-intensive, but once you taste them,...
Author: Claire Saffitz
Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.
Author: Alison Roman
The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.
Author: Vivian Howard
Author: Alice Medrich
Author: Nina Simonds
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut...
Author: Anna Stockwell
Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.
Author: Marina Delio
Author: Kim Ima
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well scare you off, but somehow it all comes together....
Author: Ken Haedrich
Author: Andrea Albin
Forget sourdough pancakes, which often turn out gummy. These crepes are a much better vehicle for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for...
Author: Kat Boytsova
Author: Sara Moulton
Author: Julie Richardson
Make sure your butter is very soft so that the hot sauce can be easily incorporated.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Abigail Johnson Dodge
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse...
A yellow butter cake recipe from the butter experts! This yellow butter cake is easy to prepare and popular for birthday cakes, wedding cakes and more.
Author: Land O'Lakes
Author: Richard Blais
Author: Lori Longbotham
Author: Nick Malgieri
Author: Madeleine Kamman
Author: Rose Levy Beranbaum
Grilled corn-on-the-cob is easy to prepare and tasty when served with this flavorful spread.
Author: Land O'Lakes
Author: Paul Grimes
This toffee candy is filled with almonds and covered with chocolate.
Author: Land O'Lakes
Author: Carolyn Beth Weil
If you can fold a napkin, you can make an old-fashioned pie crust-no food processor, no pastry knife, no vodka. Most important: no cracking or tearing. The dough is supple, smooth, and strong, so it's...
Author: Stella Parks
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel,...
Author: Tara O'Brady
Author: Jeanne Kelley
Author: Tamasin Day-Lewis
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
A quick and easy Pie Dough recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: Dianne Rossmando
Toss bread in garlic brown butter before baking in the oven for croutons that look ordinary, but have big, bold flavor.
Author: Molly Baz
I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here.
Author: Toni Tipton-Martin
Author: Maria Helm Sinskey
Author: Paul Grimes