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
Tamagoyaki, classic Japanese omelets, are light and lightly sweet (some store-bought ones are very sweet!) but commonly served as a side dish rather than as a dessert, traditionally with soy sauce and some grated daikon radish. What sets tamagoyaki apart from Western omelets, besides their sweetness, are their beautiful layers. The egg is not scrambled; … Read more
Step 1 In a medium bowl, whisk together 2½ cups lukewarm water, 1 (¼-oz.) envelope active dry yeast (2¼ tsp.), and 2 tsp. honey and let it sit for about 5 minutes. After that it should start to look foamy; if it doesn’t, then it’s likely your yeast is dead and you need to get … 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
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
There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that. This riff on the classic Laotian dish uses crumbled tempeh—slightly nutty in flavor … 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