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recipes brown sugar banana parfaits with maple glazed pecans
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Recipes
A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.
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What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.
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Our method for lighting this retro New Orleans dessert on fire delivers maximum drama with none of the danger.
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Top this pecan cupcakes recipe with a creamy caramel frosting and just try to deny your sweet tooth.
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If butter pecan ice cream were a cookie, it would be this sliceable skillet shortbread.
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techniques
Here's how to make brown sugar in a food processor.
Kay Chun
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
Cooking
Our brownie standards were high, but this recipe just raised the bar.
Chris Morocco
Lifestyle
Kick your habit without relying on the artificial stuff
Sarah Britton
techniques
Rock-hard brown sugar is the worst! Learn how to soften it in record time, plus tips for storing it so you never have to deal with lumps again.
Rochelle Bilow
Cooking
We think unrefined sugars make the classiest desserts.
Kate Donnelly
Videos
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Dive into our amazing Tortellini with Brown Butter recipe!
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Join Carla Music in the Bon Appétit Test Kitchen as she makes BA's best banana bread. Here at BA everybody has their favorite banana bread recipe. We made every one—14 to be exact—until we came up with a collective favorite. Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness. Walnuts optional but encouraged.
Get the recipe: BA’s Best Banana Bread
Get the recipe: BA’s Best Banana Bread
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Check out our recipe for amazing porridge, which combines brown rice, quinoa, amaranth, millet and wheat bran with apples, coconut and bee pollen.
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Grated coconut may not be everybody's cup of tea, but there is no denying that this candy is an absolute classic. In this episode, Claire Saffitz attempts to make a gourmet version of Almond Joys, that almond, coconut and chocolate Halloween staple.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes dark chocolate chia parfait! This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert.
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.