Author: Liza Davies
Author: Dawn Casale
Author: Chris Lilly
Author: Sharon Blonder Leff
Author: Marcy Goldman
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more intense flavor. The same sauce can also be used with...
Author: Anissa Helou
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
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.
Author: Allison Vines-Rushing
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: Janet Fletcher
Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.
Author: Claire Saffitz
Author: Teresa Barrenechea
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.
Author: Kristine Kidd
Author: Melissa Clark
We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper-they're great flavors with the creamy lemon sauce.
Author: Donna Hay
Author: Renee Werbin
Author: Joe Miller