Author: Molly Wizenberg
Author: Joe Miller
Author: Bon Appétit Test Kitchen
Author: Sue Ellison
This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.
Author: Susan G. Purdy
Author: Ming Tsai
Author: Bon Appétit Test Kitchen
Author: Janet Taylor McCracken
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill...
Author: Gina Marie Miraglia Eriquez
Author: Gale Gand
Author: Florence Myers
Author: Annie Rigg
Author: Gina Marie Miraglia Eriquez
Author: Grace Young
Author: Alison Roman
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Alison Roman
Author: Alice Medrich
Author: Susan Herrmann Loomis
Author: Bon Appétit Test Kitchen
Author: Mary Frances Heck
Author: Nancy Gaffney
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...