Author: Janet Fletcher
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain...
Author: Claire Saffitz
Author: Renee Werbin
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Tom Douglas
Author: Sharon Blonder Leff
Author: Charmaine Haravey
These cookies are inspired by the most trusted human energy source: trail mix. They're crammed with toasted nuts, dried fruit, hearty oats, and chocolate.
Author: Sohla El-Waylly
Author: Edwin Goto
Author: Betty Boothe
Author: Rozanne Gold
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Andrea Albin
Author: Ian Knauer
Author: Janet Fletcher
Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.
Author: Kristine Kidd
Author: Rose Levy Beranbaum
Author: David Wells
Author: Judy Harmon