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magazine 2009 11 dried cherry and pecan fougasse
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Don’t feel like making your own maraschino? Luxardo brand, made with Marasca sour cherries, is our jarred go-to. (Skip those gross neon-red ones.)
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Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
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Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.
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These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts.
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Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.
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(3.86)
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Like puff-pastry turnovers, pork with cherry agrodolce, and sour cherry cheesecake.
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You'll fall in love with this light dessert once you finally buy a cherry pitter (worth it).
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You’ll find a jammy swirl of sweet-tart cherries in this plush, buttery crumb cake topped with crispy, spiced streusel-y bits.
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This pecan fudge recipe is similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.
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It spits out pits fast and clean, without Dexter-like cherry juice splatter.
Alex Beggs
Restaurants
Sorry to all other cream puffs.
Kendra Vaculin
Cooking
Every week, test kitchen manager Brad Leone heads to the farmers' market to check out what's fresh. Today, we're talking cherries.
Rochelle Bilow
Cooking
Its gooey pecan filling sits under cushions of custard and whipped cream.
Pervaiz Shallwani
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Got cherries? Got five minutes? Treat yourself to one of these quick and easy treats.
Rochelle Bilow
Videos
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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
Zaynab's Peppery Antipasto Skewers: https://weightloss-tricks.today/recipe/peppery-antipasto-skewers%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
Zaynab's Peppery Antipasto Skewers: https://weightloss-tricks.today/recipe/peppery-antipasto-skewers%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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It's that time of year again when peeps are on the menu. Peeps, those little birds full of cushiony marshmallow and coasted with the sugariest of colored sugar, come in all shapes and colors. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of peeps!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Make this recipe from Caesarstone and Bon Appétit