Author: Abigail Johnson Dodge
No secrets here-the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
Author: Claire Saffitz
Author: Dorie Greenspan
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
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
Author: Andrew Chase
Author: Kate Fogarty
Author: Paul Grimes
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Author: Andrea Albin
Author: Sharon Bowers
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: René Redzepi
Author: Andrea Albin
Use this decadent, flavorful frosting recipe to make The Coconut Cake from Baked by Melissa.
Author: Melissa Ben-Ishay
In this East Coast-style breakfast treat, a tender sour cream coffee cake is topped with a thick layer of cinnamon-scented streusel.
Author: Matt Lewis
Author: Gesine Bullock-Prado
Author: Maria Helm Sinskey
Author: Clotilde Dusoulier
Author: Abigail Johnson Dodge
Author: Sarabeth Levine
Author: Scott DeSimon
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends...
Forget standard party snack mixes, forget trail mix...the Super Bowl demands crispy-crunchy-salty turf mix.
Author: Anna Stockwell
Author: Suzanne Goin
Author: Deborah Madison
Author: Caitlin Freeman
Author: John Besh
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three...
Author: Amelia Saltsman