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magazine cookingclub bosc pears in rose win with persimmon ice cream
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Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.
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This cozy persimmon crisp can be made in batches with Country Crock® Plant Butter with Almond Oil and easily entertain a crowd.
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Consider this nutty, spiced-sweet fruit tart the dessert equivalent to a big, comfy sweater.
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This fleeting jewel of a winter-time fruit will transport you to a warmer, sweeter place.
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Bosc pears are distinguished by russet skins and elegantly elongated necks and stems. They are an ideal dessert pear because they hold their shape when roasted or poached.
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Tillamook Sharp Cheddar adds a tangy twist to these sweet-and-savory hand pies from chef and restaurateur Michael Scelfo of Longfellow.
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A whole vanilla bean takes this supremely creamy, wonderfully rich, classic New York–style cheesecake to pro-level.
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We're sharing the best home cook-submitted recipes from food52's latest contest.
Danielle Walsh
test-kitchen
A recipe for how to make a spicy, citrusy, sweet and savory persimmon relish.
Culture
Vote for your favorite recipe. You might win the book!
Julia Bainbridge
Culture
Frozen rosé is the bright pink future—and it's so easy to make.
Alex Beggs
Cooking
Here are the finalists for this week's food52 contest: Your Best Summer Squash Recipe
Julia Bainbridge
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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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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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Kitchen Lab host Gabe Kennedy joins bakers Matt Lewis and Anne-Marie Bowman as they demonstrate how to make a rose-covered cake that your Valentine will love.
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So maybe this episode is a bit like Ferrero Rocher, in which Claire gourmetized an already gourmet treat. But what is wrong gourmetizing that which is already gourmet? Nothing, we say! Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ben & Jerry's ice cream.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Illustrations by Logan Tsugita
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
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Join Food Editor Shilpa Uskokovic in the Bon Appétit Test Kitchen as she demonstrates her surprisingly easy-to-make recipe for a stunning pear galette.
Read more: 31 Pear Recipes Because Why Should Apples Have All the Fun?
Read more: 31 Pear Recipes Because Why Should Apples Have All the Fun?