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magazine chocolate coffee gingerbread
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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
(3.84)
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If you like, serve this chocolate-cinnamon recipe with whipped cream or an extra dollop of yogurt—or, of course, a cup of coffee.
4.0
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The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.
3.0
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As if this chocolate layer mocha cake wasn't enough, it's made with strong coffee and mascarpone cheese. You have been warned.
4.0
(4.02)
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No ice cream maker? Make this with the best chocolate ice cream you can find—but whatever you do, don’t skimp on the delirium-inducing coffee crumbs.
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Articles
(178)
Culture
A roundup of food news from around the Internet on August 20, 2014.
Rochelle Bilow
Culture
Today's recommended links from BA editors...
Sam Dean
Coffee cake gets an upgrade with candied chestnuts.
Rochelle Bilow
Culture
I know what I'm getting for breakfast.
Andrea Park
Culture
A roundup of food news from around the Internet on April 9, 2014.
Rochelle Bilow
Culture
Yes, that's the name of the company
Sam Dean
Videos
(267)
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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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Every year chef Jon Lovitch creates the world's largest gingerbread village which is displayed at the New York Hall of Science in Queens in 2016. To accomplish this he uses 700 lbs of candy and 4600 lbs of icing.
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 23 of “It’s Alive,” and this time he’s learning how to make chocolate. (Fermentation plays a key role in the chocolate making process!) Brad travels with Guittard Chocolate to visit a cacao farm in Ecuador where he learns how farmers harvest and ferment cacao beans. The first in a two part series on chocolate. In part two, Brad visits Guittard’s factory to see how cacao beans are turned into finished chocolate products.
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Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 24 of “It’s Alive.” This is part 2 of Brad's adventure to learn how chocolate is made. Brad joins Amy Guittard at the Guittard chocolate factory in San Francisco to follow fermented cacao beans on their journey toward becoming finished chocolate products.
Part 1 of this pair of episodes took place in Ecuador at a cacao farm where Brad learned how cacao is harvested and fermented.
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Move over chocolate chip, there’s a new treat in town. This festive take on shortbread is not your average holiday cookie. It seamlessly straddles sweet and savory with its pistachio cookie base and 60% dark chocolate topping (with a sprinkling of crunchy nuts, of course). Let the dishes do the rest and serve them on Lenox Blue Bay pieces, an easy-to-mix-and-match collection with microwave-safe gold trim, for a fun, festive finish.