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
We love classic banana bread as much as the next person who chronically “forgets” about those last two bananas until it’s too late to do anything else with them. But why make it plain when you could make a wonderfully moist banana bread strewn with crunchy, toasty walnuts and melty dark chocolate? Two flavors that, … Read more
Step 1 In a medium bowl, whisk together 1¼ cups (156 g) all-purpose flour, 1 tsp. baking powder, and ¼ tsp. kosher salt. Step 2 In a large bowl, using a hand mixer, beat 1 stick (113 g) unsalted butter, melted and cooled completely, and ⅔ cup (133 g) granulated sugar on medium-high speed until … 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
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
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
Baked egg custard is the little black dress of dessert recipes. It’s simple and elegant—ready to be dressed up with fresh berries, chocolate syrup, or whipped cream, but it’s also astoundingly good all by itself. Custard, in various forms, has been made for centuries: set into creme brûlée, flan, mini egg custard tarts, or a savory quiche; frozen into … Read more
The combination of coconut milk, sticky rice, and sweet ripe mango has been a popular Thai dessert for centuries. Stateside, people are more likely to order mango sticky rice (or khao niaow ma muang) from their favorite Thai restaurant, but it’s incredibly easy to make at home. The base ingredient is glutinous rice (often labeled … Read more
This oversized crème brûlée is the centerpiece your dinner table is begging for. Whip one up for the holidays, a special anniversary, or Valentine’s Day. It’s served in one big ole dish—no need to fuss over individual ramekins that only see the light of day once a year. It’s perfect for sharing: Just grab a … Read more