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magazine chocolate almond tassies
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Caramelized almonds make this dense, velvety chocolate mousse party-ready.
4.0
(4)
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This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.
4.3
(4.3)
Easy
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Almond paste makes these supremely fudgy cookies extra chewy, while coffee adds a savory note that complements the chocolate and nut flavors.
4.0
(3.82)
Easy
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There's a secret ingredient that helps replace the dairy in this vegan, fudgelike treat. Just kidding; it's not a secret...it's avocado!
4.3
(4.29)
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The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.
4.3
(4.33)
Easy
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5.0
(5)
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This sauce comes together in the microwave and instantly hardens when poured over ice cream.
4.3
(4.25)
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This recipe is easily doubled; it's also a perfect host or hostess gift.
3.4
(3.4)
Easy
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Not just another chocolate chip cookie.
4.5
(4.51)
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You can’t see the candied almonds in these cookies, but you’ll taste them for sure.
3.3
(3.3)
Recipes
We took millionaire bars—shortbread plus caramel plus chocolate—and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread is tender, the filling is gooey, and the chocolate ties it all together.
4.6
(4.59)
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Like PB&J if you made it a cookie and replaced the PB with T.
4.3
(4.33)
Articles
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Shopping
Whether for a special occasion or any old Tuesday, these are the milks, darks, and even whites you need.
MacKenzie Chung Fegan
Shopping
Whether you’re looking for classic truffles, artisanal bonbons, or the gooiest chocolate chip cookies—we’ve got you covered.
Kate Kassin
Shopping
There’s a lot of fancy chocolate on the market. This one is my favorite.
Esra Erol
Shopping
An ode to the sweet, squishy side of life.
Ali Francis
Shopping
Gifts for your human friend who eats like a squirrel.
Kate Kassin
Shopping
It's ethically sourced, delicious, and less than $6 a bar.
Devorah Lev-Tov
Videos
(163)
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Grated coconut may not be everybody's cup of tea, but there is no denying that this candy is an absolute classic. In this episode, Claire Saffitz attempts to make a gourmet version of Almond Joys, that almond, coconut and chocolate Halloween staple.
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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This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.
Get the recipe: Chocolate Macaroon Cake
Read More: 41 Passover Desserts to Cap Off Your Seder
Get the recipe: Chocolate Macaroon Cake
Read More: 41 Passover Desserts to Cap Off Your Seder
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It's Alive with Brad Leone is back for episode 82 and this time he's making fermented peanut butter & jelly sandwiches. This nut butter uses both peanuts and pecans that ya roast in the oven first. But be advised: don't go walking Hank the dog while they're in the oven, because they'll go from nice, fragrant and beautiful to scorched real fast. The jelly is a raspberry, blackberry and blueberry mix that you ferment until they're good and rotten (in a safe way).
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Join food editor Zaynab Issa from the Bon Appétit Test Kitchen as she makes delectably chewy date and dark chocolate cookies. These crispy-edged, chewy-centered wonders deliver the ultimate cookie texture and have an extraordinary sweet-savory balance thanks to olive oil and tahini.
See the full recipe here: Chewy Date and Dark Chocolate Cookies
See the full recipe here: Chewy Date and Dark Chocolate Cookies
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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