Baking
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The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together.
3.0
(3.02)
We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
3.4
(3.43)
If you’re not a lamb person, ground beef will also taste great.
4.0
(3.77)
The unsung hero of this dish? The nutty-sweet garlic.
4.0
(3.97)
As if you need another reason to make this madeleine recipe for dessert: The batter can be prepped the day before.
3.6
(3.6)
The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.
3.5
(3.49)
Rolling out the dough between sheets of parchment paper means it won’t stick to your pin or tear.
3.7
(3.69)
The chicken and leek meld together as they cook in the filling.
4.0
(4.14)
If you don’t have a kitchen torch, time to treat yourself. They’re inexpensive and super fun to use—and you can’t make this dessert without one.
4.4
(4.44)
Don’t strive for perfection with these. The more irregular and off-kilter they are, the more realistic they look.
5.0
(5)
At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".
3.3
(3.32)
Easy
Be sure to rinse the quinoa before toasting or these supercharged bars could end up bitter tasting.
2.5
(2.52)
Infinitely better if made with an all-butter puff pastry; we like Dufour.
3.0
(3)
Vegan
Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…
3.0
(2.9)
For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.
4.3
(4.32)
For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.
3.0
(3.15)
Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.
4.0
(3.79)
Yes, the dough is buttery, but replacing the brown sugar with puréed dates is a nutritional game-changer.
4.0
(3.87)
Vegan
These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.
3.4
(3.41)
Easy
So easy a kid could do it. No, really, let your kid do it.
3.6
(3.6)
This could be sweet and mild or more savory, depending on the olive oil you use. It’s all good.
4.6
(4.6)
Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths.
4.0
(3.9)
Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed.
3.4
(3.41)
For smaller loaves, divide dough and nut paste mixture into four portions instead of two and bake in four mini loaf pans—for 40–45 minutes.
5.0
(4.8)