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magazine old fashioned gingerbread house templates
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Recipes
(92)
Easy
Recipes
A classic drink that never goes out of style. Stick with these steps and you’ll nail it every time.
5.0
(5)
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This understated holiday punch has a cognac base brightened by a simple lemon syrup and lightly sweet sherry.
5.0
(4.92)
Easy
Recipes
Decorate these mini pumpkin cupcakes with a team of costumed kiddos (or all by your spooky self).
4.0
(3.8)
Recipes
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
4.6
(4.59)
Recipes
This rum punch is very simple to throw together, but cranberry-studded ice makes it feel deceptively fancy, doubling as a festive garnish and temperature control.
4.0
(4.11)
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Lifestyle
From an edible White House to a life-size kids' playhouse, these gingerbread houses put our DIY attempts to shame.
Quick
Recipes
With spicy ginger beer, vodka, and lime juice, a Moscow Mule is a cocktail for all seasons—and one that’s remarkably easy to prepare at home.
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Culture
Every month, we ask readers for restaurant dishes they love—then round up the recipes. For May, we've got tater tots, sliders, a cocktail, doughnuts, grits
Quick
Recipes
Elevate your classic glass of bubbly simply by adding a bit of sugar and a few dashes of bitters. The long spiral of zest makes any drink look fancy.
5.0
(5)
Easy
Recipes
A great old-fashioned recipe is all about simplicity, ingredients, and technique. Stick with these steps, and you’re bound to nail it every time.
3.0
(3)
Recipes
Ginger beer and bubbly cava were meant to be together.
4.3
(4.33)
Quick
Recipes
A low-alcohol cocktail made for the modern era, the Ginger Snap will be your go-to easy sipper all summer.
Articles
(199)
Shopping
Including herbal coffee, ceramic mugs, and a candle that smells like a bourbon Old Fashioned
Tiffany Hopkins
Culture
From spirited classics to new-school riffs.
Sam Stone
Culture
I’m obsessed with that cute pink box of freshly baked shortbread that Ted Lasso brings his boss every morning.
Sonia Chopra
Cooking
The first ever Rent Week drink recipe is here. And it's loaded with ginger.
Alex Delany
Culture
From an edible White House to a life-size kids' playhouse, these gingerbread masterpieces put our DIY attempts to shame
Danielle Walsh
Culture
And with a few variations, you can also make the second best drink in the world, and the third...
Tamar Adler
Videos
(223)
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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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Follow Executive Pastry Chef Caroline Schiff of Gage & Tollner through an entire day preparing the breads and dessert menu at an iconic 143 year-old New York restaurant. From feeding her beloved sourdough starter "Edna" to trying new cheesecake creations and flaming baked alaskas, see how these professional chefs keep a kitchen humming day in, day out.
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Presented by the GM BuyPower Card | Chef Drew Platt shares his tips for making a delicious pot of Gumbo. This Southern classic was a staple for Drew growing up, and is sure to be a hit with the family.
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Nougat. Caramel. Peanuts. Chocolate. The building blocks of a Snickers bar. Each taken alone is simple enough (well maybe not the nougat), but together they become a different monster. Join Claire Saffitz as she attempts to make a gourmet version of a Snickers bar!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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“Working in a restaurant that never closes is a little bit different…the hoods are always going, the lights are always on, the people are always here.” Today, Bon Appétit spends a day on the line with Chef Jackie Carnesi, executive chef at Kellogg’s Diner in Williamsburg, Brooklyn. At 96 years old, this diner has just started back up its 24-hour service and given its menu a Tex-Mex makeover.
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Today, chef Harold Villarosa is dishing out magic with one of his favorite ingredients: Spam. Though some people have been hesitant to try it, Spam can be a delicious and versatile ingredient - and chef Harold is ready to challenge what people think about it. After a research consultation with chef Chung Chow of Noreetuh Hawaiian Restaurant in New York, Harold sets out his plan to incorporate Spam into a freshly made beignet. Spam doughnuts? I'm down.