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recipes 2007 11 brown sugar ice cream with cayenne spiced walnuts
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These bright and tangy bars feature a mix of blueberries and blackberries in a citrusy curd that is baked onto a brown sugar crust.
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3.0
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This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!
Recipes
Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.
3.0
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This elegant, moist cake is ideal for serving at a large brunch party or with your morning coffee.
4.3
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Easy
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Regular old bark gets a bit spicier with a pinch of cayenne pepper and bitter orange.
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(3.21)
Quick
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Using whole walnuts means there's more area for the seeds to get stuck and add crunch.
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This ice cream pairs brilliantly with about any fall-flavored pie you can imagine (apple! pecan! pumpkin!), but it's just as good served on its own.
4.3
(4.28)
Articles
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Cooking
Lots of cheese, funnel cake fries, and a lawsuit.
Alex Beggs
Restaurants
In your feed and at restaurants across the country, ice cream is so much more than sweet.
Charlie Kolodziej
Where to eat
Frankie & Jo's flavors don't shy away from unique combos of vegetables and herbs.
Rachelle Robinett
Cooking
And she wants you to, too.
The Bon Appétit Staff
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Walnuts and Sage" recipe.
Julia Bainbridge
techniques
Where there's a will (or some bacon, Snickers, or chipotle powder) there's a way
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Videos
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Dive into our amazing Tortellini with Brown Butter recipe!
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Instead of making our own crème anglaise, we use melted vanilla ice cream (it’s the same thing!). Just make sure you choose an all-natural brand free of stabilizers for the best texture.
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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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Join Chef Chrissy Tracey as she makes a rum-soaked fruit and coconut crisp sundae. The syrupy topping made from fresh in-season berries can even be added to sparkling wine for an easy brunch cocktail.
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Join Carla Music in the Bon Appétit Test Kitchen as she make coffee crème caramel. The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel. Baking the crème caramel in a water bath is key for achieving that barely set, dense, and luscious consistency. And the lemon juice will help prevent your caramel from crystallizing.
Check out the recipe here: https://weightloss-tricks.today/recipe/coffee-creme-caramel
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Join DeVonn Francis as he makes spicy peanut butter noodles with sausage. This Thai-inspired recipe uses ingredients that you probably already have in your fridge or pantry. DeVonn uses Lavi for this dish - a wonderful brand of spicy peanut butter from Haiti - but any all-natural peanut butter will work too.
Lavi Spicy Peanut Butter™ (“Lavi”) is a delicious, new spicy peanut butter available in the US and Canada. Inspired by a Haitian family recipe, it is made with love by Sergeline René and social enterprise Acceso Haiti with the highest quality 100% Haitian-grown peanuts and infused with Scotch bonnet peppers. Each purchase of Lavi empowers small Haitian farmers and supports the feeding nutritious peanut-based snacks to Haitian schoolchildren.
Get your jar at www.LaviForHaiti.com and www.instagram.com/LaviForHaiti!