Originally known as a Whiskey Cocktail, the old-fashioned is a timeless drink with a rich history. In fact, it’s one of the oldest tipples around. In the drink’s early days, an old-fashioned could be made with brandy, gin, or practically any liquor, but it’s evolved to mean a whiskey-forward drink made with sugar and bitters, Angostura being … Read more
In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals. Buffalo chicken dip is impossible to dislike. It’s creamy, spicy, and tangy—and paired with crunchy celery and punchy … Read more
Inspired by the French bistro tradition of making one giant vat of mousse to serve the whole restaurant over the course of a night of service, this recipe is party food at its finest. What gathering would not be improved by a big bowl of serve-yourself mousse set up in the corner of the room … Read more
Step 1 Combine 1½ lb. parsnips, peeled, trimmed, quartered lengthwise, cut into eighths if large, 2 Tbsp. unsalted butter, cut into pieces, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. ground coriander, and 1 cup water in a cold large skillet. Set over medium heat, cover, and cook until parsnips are … Read more
Spanakopita is a beloved Greek pie filled with spinach and wrapped in shatteringly crisp phyllo. Depending on the recipe, the spinach can be boosted by herbs, alliums, cheese, and a variety of other add-ins. These baked eggs take those same winning flavors and reimagine them into a shakshuka-like breakfast. You’ll use two whole blocks of … Read more
Chewy and nutty, this festive take on classic Midwestern scotcheroos (peanut butter cereal bars topped with butterscotch and chocolate) swaps in a plethora of pistachio cream. The chocolate ganache is made with just chocolate, salt, corn syrup (also used to give the puffed rice portion its distinctive chew), and a touch of water. The water … Read more
Everything we love about chocolate peppermint bark—creamy white chocolate contrasting a delicate candy crunch—is nestled into the center of these fudgy, soft-baked holiday cookies. The trick to a cookie that’s chewy all the way through is to think of cooling as part of the baking process. Straight out of the oven, these cookies should be … Read more
These dramatically craggy cookies call upon Chinese five-spice for their warming complexity. The flavors in the blend—usually a mix of star anise, fennel seeds, cloves, cinnamon, and peppercorns—evoke the aromatic notes of a classic molasses cookie. But then there’s added depth from astringent clove and licorice-like star anise. Ingredients and ratios differ among brands—some contain … Read more
Step 1 Whisk ¾ cup (83 g) powdered sugar, ½ cup (1 stick) unsalted butter, room temperature, ⅓ cup well-stirred tahini, room temperature, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1½ tsp. vanilla extract in a medium bowl until sugar is dissolved and mixture is smooth. Mix in 1½ cups (188 … Read more
A springform pan is the secret to the geometric shape of these eye-catching cookies, no rolling pin or cookie cutters needed. Pressing the dough into the pan easily molds it into an even circle that’s a cinch to score into wedges before baking. Because powdered sugar is so fine, it dissolves right into the dough … Read more