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magazine peanut butter honey tart with ganache glaze
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This deceptively simple chocolate tart has a press-in nut crust that just so happens to be gluten-free.
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This press-in crust is easier to make and handle than a buttery dough that you have to roll out.
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The unusual duo of honey and chocolate is a winner in this layer cake. It needs to set up overnight, so begin a day ahead.
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The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles
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Once you get the hang of this fail-proof tart, feel free to riff. Try walnuts or hazelnuts instead of almonds, and any kind of jam (but no jelly).
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The best desserts strike a balance of sweet, salty, acidic, and rich notes—and this one is it.
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Cover your pound cakes, your waffles, your oatmeal, your fruit!
Antara Sinha
Cooking
Our Test Kitchen editors are crazy for this sweet spread. Here's why.
Rick Martinez
Cooking
Peanut butter is more than a sandwich spread. Here's 10 ways to use it, from grilled pork skewers to a daunting banana brownie trifle
Teri Tsang Barrett
Culture
We gave you a sneak peek at four photos from David Lebovitz's new cookbook, Ready for Dessert. You voted for your favorite, and now we're ready to reveal the winning recipe!
Emily Fleischaker
Culture
This North Carolina-based company knows its nuts.
Carey Polis
Culture
When bloggers baked our Nutmeg and Black Pepper Popovers, the results were as beautiful as they were buttery
Joanna Sciarrino
Videos
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes tie-dye swirl holiday cookies. The butter cookie that acts as your canvas is extremely simple to make (like, six ingredients simple), so you can spend most of your time on the fun part: unleashing your inner artiste. When you’re decorating, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze, let the cookie dry for about five minutes, and try again.
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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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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 Chrissy Tracey as she make vegan chocolate lava cake. The ganache filling features Chrissy's own homemade maple syrup from the trees in her back yard (hi Brad), but don't worry if you have to use the store-bought stuff.
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Join Bon Appétit Associate Food Editor Jessie YuChen as they make grilled honey hot wings from the home kitchen. The honey glaze these wings are tossed in go well beyond the usual sweet and spicy notes thanks to the addition of chili crisp and lime. It’s the cherry on top of these supremely crispy yet low-fuss grilled wings.
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Join Rick in the Test Kitchen as he makes toffee cookies! Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.
Get the recipe: Brown Butter Chocolate Chip Cookies With Toffee
Get the recipe: Brown Butter Chocolate Chip Cookies With Toffee