Author: Sarah Magid
Author: Will Goldfarb
Author: Sara Moulton
This is our all-purpose "go to" frosting. It's great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It make a lot, probably...
Author: Isa Chandra Moskowitz
Author: Jeanne Thiel Kelley
Author: Barry Correia
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.
An overnight freeze solidifies classic brownie batter (in this case, one of the all-time greats: Alice Medrich's best cocoa brownies) into something entirely different-a scoopable cookie dough that holds...
Author: Sarah Jampel
Author: Clare Crespo
Author: Lauren Chattman
Author: Gale Gand
Author: Michael Fagnoni
Author: Paul Grimes
Author: James Oseland
Author: F. W. Pearce
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Author: Tara O'Brady
Author: Bon Appétit Test Kitchen
Author: Lannice Snyman
Author: Kimberly Boyce
Author: Shauna Sever
More elegant than jam but just as handy, this compote goes with almost everything.
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake...
Author: Lara Ferroni
Author: Bon Appétit Test Kitchen
Author: Bonnie Sanders Polin, Ph.D,
Author: Tina Smith
These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they're dessert. Pack them in lunches, take them on road trips, or serve them for family movie...
Author: Liesel Davis
Author: Rick Rodgers
Author: Sarah Kagan
Author: Paul Grimes
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Author: Francis Mallman
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