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magazine peanut butter honey tart with ganache glaze
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Cooking
Cover your pound cakes, your waffles, your oatmeal, your fruit!
Antara Sinha
Cooking
Our Test Kitchen editors are crazy for this sweet spread. Here's why.
Rick Martinez
Cooking
Peanut butter is more than a sandwich spread. Here's 10 ways to use it, from grilled pork skewers to a daunting banana brownie trifle
Teri Tsang Barrett
Cooking
From Jesse Szewczyk, these festive recipes use easy techniques that result in beautiful cookies—without needing an art degree in decorating.
Jesse Szewczyk
Culture
This North Carolina-based company knows its nuts.
Carey Polis
Cooking
And she wants you to, too.
The Bon Appétit Staff
Cooking
We got the recipe right here.
The Bon Appétit Staff
Culture
We gave you a sneak peek at four photos from David Lebovitz's new cookbook, Ready for Dessert. You voted for your favorite, and now we're ready to reveal the winning recipe!
Emily Fleischaker
Restaurants
Enabling cheese night, every night.
Elyssa Goldberg
Shopping
As a professional drinks writer, I never thought I’d say this, but Skrewball is a flavored whiskey worth buying.
Liza Weisstuch
techniques
These speedy candied nuts require no oven, no egg white, and take just five minutes to make.
Claire Saffitz
Cooking
Here's what you need to know to master it.
Sohla El-Waylly
Cooking
Should I be worried?
Emily Schultz
Culture
When bloggers baked our Nutmeg and Black Pepper Popovers, the results were as beautiful as they were buttery
Joanna Sciarrino
Cooking
Do you like peanut butter cups? Of course you do! Now it's time to super-size that love—into a PBC cake the size of a small pizza
Joanna Sciarrino
best-new-restaurants
You deserve all this cinnamon and sugar
Elyssa Goldberg
Lifestyle
Can't eat peanut butter? You're in luck. Hate it? You win, too
Bon Appétit
Cooking
It belongs on cornbread—but dream big.
Alex Delany
Cooking
For the first time ever, we’ve got the recipe right here...
The Bon Appétit Staff
Culture
See what bloggers thought of our show-stopping dessert.
Joanna Sciarrino
Culture
If you eat jars of nut butter by the spoonful, you’ll love Lake Champlain's Peanut Five Star Bar.
Aliza Abarbanel
Cooking
Or any holiday, or dinner party, or just because.
Sam Stone
Buttermilk biscuits get a makeover with a strangely addictive burnt onion butter.
Rochelle Bilow
Culture
These spicy chicken kebabs were on our July cover, and now we want you to grill them up this weekend and tell (and show) us how they turn out
Bon Appétit