Author: Gerardo Gonzalez
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: Ani Phyo
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
Author: Megan O. Steintrager
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: Julie Richardson
Author: Shirley Nielson
Author: Ted Allen
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: Ron Silver
Author: Jill O'Connor
Author: Jeremy A. Safron
Author: Bon Appétit Test Kitchen
Author: Frank Stitt
Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this addictive granola.
Author: Anna Stockwell
Author: Inez Holderness
Author: Sarah Patterson Scott
Sure, pecan pie is great on it's own, but coconut and chocolate make it ten times better.
The pecan bars you've been waiting for: a butter crust with pecan pie-like topping.
Author: Land O'Lakes
Author: Andrew Knowlton
Author: Andrea Albin
These buttery caramels are topped with a crown of chocolate and a crunchy pecan half.
Author: Land O'Lakes
Toasting the pecans before adding them to the filling deepens the flavors in the pie.
Author: Shelley Wiseman