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magazine spiced pear flatbreads with goat cheese and mustard cream
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When you can’t decide between cake and cookie, bake classic New England hermits, which are dense, chewy, and spiced with Christmas flavors.
4.5
(4.45)
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Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.
4.0
(3.86)
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Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.
5.0
(5)
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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.
5.0
(5)
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Don't worry about getting too much color on your pears--they will gain more caramel flavor the market they go. This unusual dessert is a play on flavors--savory alongside sweet--and textures.
5.0
(5)
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This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.
3.7
(3.73)
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The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.
4.3
(4.33)
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Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.
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Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.
4.3
(4.26)
Articles
(220)
Cooking
These coconutty, toasty, barfi-inspired treats are as festive as it gets.
Hetal Vasavada
Cooking
On this episode of Dinner SOS, Chris, Rachel, Kendra, and Inés each make the case for which cookie you should make this holiday season.
Bon Appétit Staff & Contributors
techniques
Goat cheese, that is--it gives this crustless cheesecake a tangy twist
Danielle Walsh
Cooking
With just a few ingredients, it will dramatically improve any and every cake.
Emma Laperruque
Culture
Pumpkin spice season is on full blast.
Alex Beggs
Culture
Videos
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Join Amiel Stanek in his home kitchen as he makes doughnut bread pudding. This recipe is a great way to use up stale doughnuts, but if you’ve got freshly made ones, that works too. Start with classic glazed or sugar-coated yeasted doughnuts, which have a light and airy texture, rather than cake doughnuts, which are dense and will turn to mush when combined with the custard.
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You don't just taste it, you feel it. Check out Philadelphia cream cheese's Fluffy Pumpkin-Spice Whoopie Pies recipe.
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You don't just taste it, you feel it. Check out PHILADELPHIA Cream Cheese Frosting recipe.
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You don't just taste it, you feel it. Check out Philadelphia cream cheese's Lemon Cake with Cheesecake Tunnel recipe.
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Join Molly Baz in her home Test Kitchen as she makes sour cream and onion biscuits. If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. And the sour cream isn’t just a gimmick.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes lemony glazed yonuts (yes, that’s a Greek yogurt doughnut). We set out to make a Greek doughnut, we really did. We tried and we tried, and when it wasn’t working, we switched to Greek yogurt. Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Check out the recipe here: https://weightloss-tricks.today/recipe/lemony-glazed-cake-doughnuts%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">