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magazine cranberry fig chutney with cinnamon and pistachios
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(88)
Easy
4.3
(4.33)
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Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.
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(5)
Quick
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This festive take on Midwestern scotcheroos swaps out peanut butter for pistachio cream, giving the bars a beautiful hue and bold flavor.
4.0
(3.81)
Quick
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Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is a guaranteed hit any time of the year.
Quick
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Boursin cheese’s shape practically begs to be turned into a nut-and-seed-coated, party-ready cheese ball.
5.0
(5)
Quick
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If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.
5.0
(5)
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Predestined to be the star of your next weekend hang or holiday brunch.
4.7
(4.73)
Recipes
All you need to make is the salty, crumbly pistachio topping in this super simple dessert.
4.4
(4.38)
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The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
4.5
(4.53)
Easy
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These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.
4.3
(4.29)
Recipes
This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.
Easy
Recipes
You could also use dried tart cherries or whole dried figs in place of the cranberries.
Articles
(211)
Culture
Drizzle it on toast, gift it to unsuspecting strangers, or keep a secret stash for you and you only.
Alex Beggs
Cooking
So many strawberry things. A cottage cheese dip?! Passion fruit sorbet! What a summer.
Alex Beggs
Cooking
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
Cooking
On this episode of Dinner SOS, the BA Bake Club is back with a brand new cake recipe. Plus, a baking icon makes a special guest appearance.
Cooking
Do you know what goes really well with pistachio cookies? Wine. And Fleetwood Mac.
Emily Schultz
Cooking
Save your fussing for the pie.
Priya Krishna
Videos
(273)
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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.
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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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Think of these scones like freeform blueberry muffins. You'll be surprised how easy it is to make them!
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Bon Appétit joins Chef Miro Uskokovic, owner of NYC’s Hani’s Bakery to make their best-selling malted cinnamon bun. Hani’s is a modern American-style bakery that has become very popular with locals, often with queues down the block. Light, fluffy, and airy with a gooey cream cheese glaze, it’s no surprise these cinnamon buns sell out fast daily.
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.