We don't often call on white chocolate, but when we do, we've got our reasons. In this case, we use it with creamy ganache and sweetened matcha, or green-tea powder. The tea's subtle sharpness reins in...
Author: Susie Norris
Author: Bon Appétit Test Kitchen
Author: Liz Gutman
Author: Lauren Salkeld
Author: Kevin West
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...
This delicious and slightly exotic Indian-influenced candy incorporates a blend of cashews, pistachios, and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom.
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried...
Author: Lannice Snyman
Author: Gale Gand
Author: Kris Hoogerhyde
No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure). Check out more flavor combos here.
Author: Claire Saffitz
While you can make a very nice vanilla sugar by simply plunging a vanilla bean into a jar of sugar and leaving it there (for a really, really long time), I actually like to make a slightly fancier version...
Author: Luisa Weiss
Author: Alison Roman
Author: Susan Reid
Author: Federica Cucinelli
Author: Tracey Seaman
Author: Pableaux Johnson
Author: Dorie Greenspan
Author: Ian Knauer
Author: Buddy Valastro
Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on-or make. No cookie...
Author: Alison Roman
Author: Sally Pasley Vargas
Author: Alison Roman
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat...
Author: Yotam Ottolenghi