This recipe makes enough filling for one batch of Brownie Bowties.
Sweet-tart berries are the perfect complement to Hazelnut Waffles.
Extra chocolatey and laced with freshly ground coffee, these cookies are slightly crunchy on the outside and chewy within.
The double hit of ginger here comes from both ground ginger and crystallized ginger.
Biscotti are very forgiving, and you can bake these to your taste: chewy, crunchy, or somewhere in between.
These snaps have a crunchy texture and a good, spicy warmth.
These cookies are excellent with tea. A rasp-style grater comes in handy for grating both the ginger and the lemon zest.
Stored in an airtight container, this granola keeps well for a week (after that, it loses some crunch and the dates begin to harden).
A sweet-and-pungent glaze gives this pork roast the flavors of winter, and make it special enough for a holiday meal. Play up the seasonal flavors by pairing it with Sweet-Sour…
You can prepare the mushroom mixture a day ahead, but make the frittata about 30 minutes before your guests arrive and cover to keep it warm.
For the best flavor, make this soup a day in advance.
To get ahead, you can prep everything in advance, but for best results, assemble just before serving. Save any leftover chives for sprinkling on the celery root soup.
I love this as a side dish because its sweet flavors go so well with my recipe for Mustard-Sage & Maple-Glazed Pork Roast and because the sour-tangy element highlights the flavors in…
If you can’t find a ham hock, just leave it out—the soup will still taste terrific.
Vanilla pastry cream is the classic filling for chocolate éclairs.
Use this sauce as a topping for New York Style Cheesecake.
This recipe produces enough dough to make one batch each of Classic Rugelach, Caramel-Glazed Cardamom Palmiers, and Brownie Bowties, for a total of six dozen cookies. Don't chill the dough for…
Rich and tangy crème fraîche adds a wonderful zing to whipped cream. It brightens the flavor of the Berry Compote and makes Hazelnut Waffles even yummier, but it's a delicious topping for…
Tart cherries and toasted nuts not only add flavor but also wonderful contrasting texture to this double chocolate-chip cookie.
The most basic of the three cookies using the Cocoa Cookie Dough, these crisp cookies hit the spot at the end of a big meal; while they offer a good hit…
You can make the tart dough a few days in advance and the filling up to a day ahead, but try to assemble and bake just before serving.
This loose-textured granola will stay fresh for at least three weeks if stored in an airtight container.
Most of the components of this pastry-shop classic—the pâte à choux shells, the vanilla pastry cream filling, and the chocolate glaze—can be made well in advance. For the final assembly, all…
One batch of this dough, with very little effort, morphs into three different types of cookies: Chocolate Thumbprints, Hazelnut Almond Crescents, and Almond Sablés.
Of the three different cookies you can make with the versatile Almond Dough, this is the simplest: the dough is simply sliced and rolled in raw sugar for a crunchy, crumbly…
This is one of those surprisingly simple dishes that works well for a family dinner and for company. Here, the quick-cooking halibut is in perfect harmony with the salty prosciutto,…
To maximize the toasty hazelnut flavor that makes these waffles special, make the batter no more than 2 hours in advance and cook the waffles just before sitting down to…
You can turn these into double almond crescents by replacing the hazelnuts with the same quantity of whole almonds, toasted and chopped. These cookies taste even better after a day…
This honey-sweetened gem bakes up a little less crunchy than a sugar-sweetened granola. For added crispness, turn off the oven, leave the door ajar, and let the granola cool there.…
Create a festive party for sixteen with a variety of small bites
A hand-blown flask and pipette make a great gift
The skin of a hazelnut is bitter and many recipes call for skinning the nuts. Jennifer Armentrout explains the toasting and blanching methods.
Tell me you’ve never done this before: There you are, whipping cream to go along with your luscious pumpkin pie or other dessert masterpiece, knowing that you’re probably getting close…
Jennifer Armentrout explains the invaluable role of a bench knife if your pie or cookie dough is too sticky to handle easily.
If you are tired of removing shell shards from egg mixtures, try this little tip.
What exactly are heavy cream, light whipping cream, light cream, half-and-half, and whole milk? And what does "ultrapasteurized" mean? Find out here.
Get tips for measuring honey and molasses and a sure-fire way for cleaning a pot you've used for making candy.
A paring knife can trim some of the good stuff, so you're better off using a spoon to trim ginger, says Jennifer Armentrout.
Read a description of the type of cookie sheet called for in Fine Cooking's baking recipes.
Filling a pastry bag isn't hard, once you get the hang of it. Jennifer Armentrout explains the fine points in this short article.
When we test recipes for baked goods that call for cream cheese, we always use regular Philadelphia brand cream cheese—the kind that comes in a brick, not a tub. The…
What's a salt mill, and what features should you look for in a good one? Maryellen Driscoll explains the fine points here.
Molly Stevens review a 3-liter soapstone casserole.
Maryellen Driscoll takes a look at flip waffle makers, which churn out Belgian-style waffles.
A bottle of something nifty is a great way to say “Happy Holidays,” and any of these ten, from modest to extravagant, are gifts we’d love to receive
This season, give (or put together) a gift set for your favorite cook or food lover
Fresh, dried, or crystallized, ginger adds fragrant warmth to more than just gingerbread
These easy candies are as addictive to eat as they are fun to give
Fill a jar with one of these golden, nutty mixes for a different holiday gift
Jennifer McLagan offers seven recipes that can be combined in various ways into a tasty dinner menu.
This simple ganache makes a shiny glaze for chocolate éclairs. The corn syrup is optional for this recipe but it helps keep the chocolate glossy when refrigerated.
Wonderful as they are, cheesecakes can be prone to forming cracks on top. But this recipe has several safeguards against cracking, the most important of which is the festive cranberry…
These can be prepared a day in advance and refrigerated—just let them come to room temperature before baking. Also, hold off on drizzling them with olive oil until just before baking.
This is a much quicker and easier version of a very classic elegant pastry.
A beautiful basket of crunchy vegetables with a creamy blue-cheese dip are the perfect start to a party, ensuring your guests have something to nibble on while you put the…
You may have seen charlotte recipes that call for sponge-cake ladyfingers and for the charlotte to be served cold, but classically, an apple charlotte calls for bread and is served…
Streamline your holiday cookie baking without sacrificing diversity
On a weekend morning, delight your friends with a homey menu that everyone will love
You can bake up this versatile almond cookie dough many different ways, but filled with a rich chocolate ganache is bound to be the favorite. See more simple-but-stunning drop cookie…
The patties can be kept warm for up to an hour, but the more freshly cooked they are, the juicier they'll taste.
As with any Champagne cocktail, for this recipe you want a moderately priced sparkling wine that tastes good enough to sip on its own, but that you'll feel all right…
The holiday baking marathon just got a litle easier. With very little effort, you can transform one batch of this easy dough into Bittersweet Mocha Cookies, Chocolate Chunk Cookies with…
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