Author: Alison Roman
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Kevin West
Author: Susan Reid
Author: Pableaux Johnson
Author: Tori Ritchie
Author: Ian Knauer
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
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 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
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.
Author: Gale Gand
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
Author: Kris Hoogerhyde
Author: Bon Appétit Test Kitchen
Author: Alison Roman
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
Author: Kemp Minifie
Author: Dorie Greenspan
Author: Tracey Seaman
Author: Alison Roman
Author: Sally Pasley Vargas
Author: Buddy Valastro