Directions 1 In a large bowl, cream butter and confectioners’ sugar until light and fluffy, 3-4 minutes. Beat in eggs, lemon zest and vanilla. Add sour cream. Whisk together flour, baking powder and salt; gradually beat into creamed mixture. 2 With lightly greased hands, roll dough into 3/4-in. balls. PlaceContinue Reading
This baked potato stuffed with spinach-artichoke dip is the ultimate solo comfort meal. Classic twice-baked potatoes require two trips to the oven to deliver a pillowy, gussied-up filling and crispy skins all in one bite. Here, I’ve streamlined the workflow with a microwave. By zapping your spuds to start, youContinue Reading
Like so many Texans on so many nights, Senator-elect James Talarico and Governor-elect Gina Hinojosa ended their evening at Whataburger. Late Tuesday night, after Talarico flipped a Senate seat for the Democrats and Hinojosa was elected the first Democratic governor of the state in more than three decades, the twoContinue Reading
Step 1 Place ½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt and 1 Tbsp. light brown sugar in a small bowl and work together with your fingers until incorporated. Place one 12–14-lb. turkey, neck reserved for gravy, giblets discarded, on a wire rack set insideContinue Reading
Who serves the best gorditas in Mexico City? Or Baltimore’s can’t-miss crab cakes? Welcome to Taste of the Town, where we call on a local expert to share the best versions of one of their city’s most iconic foods. Here, we explore Seattle’s take on teriyaki. Seattle’s entire teriyaki universeContinue Reading
If you can’t be fussed with making coffee and dessert after a big holiday dinner, consider this twofer instead. The silky, sliceable, cool custard is rich and intense with two kinds of coffee, while the oatmeal crust is a tweedy-textured study in contrast. It’s prebaked to mitigate sogginess but doesn’tContinue Reading
I think any kind of baking is magical, but there’s just something extra magical about holiday baking. Whether I’m whipping up a batch of classic sugar cookies or decorating gingerbread houses, it’s one of my favorite ways to get into the Christmas spirit. And of course, I’m a big fanContinue Reading
It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweetContinue Reading
We’ve all heard the old adage “If it ain’t broke, don”t fix it” and that rings particularly true in the kitchen. Because when you’re scrambling on a Tuesday night to get dinner on the stove, or ambitiously experimenting with a dessert recipe to show off at your annual Friendsgiving, youContinue Reading
For years, “zero sugar” has been the magic phrase in the soda and seltzer aisle. But while tasting for our inaugural Pantry Awards, we noticed a new crop of bubbly beverages making the case that a little sweetness might be a good thing. Recently, a torrent of sparkling drinks hasContinue Reading
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