Author: Patrick Fleming
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Author: Anna Stockwell
Author: John Currence
Author: Christina Tosi
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Author: Alison Roman
Author: Gayle Pirie
Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.
Author: Brad Leone
Millionaire Shortbread Bars boast tender layers of shortbread, topped with soft caramel and melted dark chocolate.
Author: Land O'Lakes
Author: Gesine Bullock-Prado
Author: Tori Ritchie
Author: Gina Marie Miraglia Eriquez
A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic.
Author: Chris Morocco
Author: Sarah Magid
Author: Abigail Johnson Dodge
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: Rachel Allen
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
Author: Andrea Albin
Author: Deborah Madison
Inspired by the Korean soup recipe kuksi, this sweet, punchy, acidic chilled tomato broth topped with noodles and crunchy vegetables makes for the summer soup of your dreams. It's quick to make and can...
Author: Kat Boytsova
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: Carol Robertson
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very salty or not at all, so wait until they have opened...
Author: David Tamarkin
Author: Lori Longbotham
Author: Kenny Shopsin
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: Maggie Ruggiero
Author: David Guas
It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.
Author: Andy Baraghani
Author: Paul Grimes
Author: Lisa Zwirn
Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.
Author: Andrew Knowlton
This cube of crustless milk bread is encased in a shiny, shatteringly thin caramel shell, then filled with an enormous dollop of chamomile-infused vanilla bean custard.
Author: Mandy Lee
Author: Bon Appétit Test Kitchen
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk-it's been seven...
Author: April Bloomfield
Author: Megan O. Steintrager
Let the kids measure the ingredients and shake the bags for this sweet snack.
Author: Land O'Lakes