Author: Belinda Leong
If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.
Author: Rick Martinez
Author: John Currence
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
Author: Eric Ripert
Author: Sarabeth Levine
Glaze citrusy, baked doughnuts with a nutty brown butter icing and sprinkle with large crunchy granules of coffee-infused sugar for a sweet bite that hits all the marks.
Author: Donna Hay
Author: Andrew Chase
Author: James Beard
Author: Steven Raichlen
Author: Lori Longbotham
Author: Maria Helm Sinskey
When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.
Author: Chris Morocco
Author: Lisa Zwirn
Author: Molly Moore McCormick
Peanut brittle makes the perfect gift for a friend. Package this candy in a decorative glass jar, tin or gift box and add a holiday decoration or bow on top.
Author: Land O'Lakes
Author: Julie Richardson
Lemon brings out the natural flavor of mild, light flounder, while chili flakes give it an extra punch.
Author: Kate Fogarty
You know pasta salad, but this is salad pasta. A whole salad's worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the...
Author: Anna Stockwell
Shape this chocolate butter cookie dough into a variety of shapes.
Author: Land O'Lakes
These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.
Author: Madhur Jaffrey
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste. The food processor makes...
Author: Anna Stockwell
An ideal cake recipe for the donut lover. Reminiscent of a cake donut, this cake is a whimsical choice for a birthday or brunch.
Author: Land O'Lakes
Author: Dorie Greenspan
Author: Sarah Patterson Scott
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
A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like cheating but is so good nobody will care.
Author: Andy Baraghani
Author: Sharon Bowers
Author: Dianne Rossmando
Author: Susan Spungen
Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much gentler on the meat, keeping it juicy yet shreddable...
Author: Andy Baraghani
These chocolate peanut butter cookies are actually pinwheels - roll chocolate and peanut butter doughs to form the pinwheel design.
Author: Land O'Lakes
This quick bread recipe features buttermilk and raisins and makes two loaves.
Author: Land O'Lakes
Author: Lara Ferroni
Butter cookies are a holiday classic for a reason: They're delicious, versatile, and the perfect foundation for sugary-sweet frosting. Follow this recipe for a festive Christmas cookie.
Good gravy starts with good stock. Make your own rich stock a few days prior.
Author: Bon Appétit Test Kitchen
Author: Lauren Chattman