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Explore 3092 recipes, 4 projects, 65 articles, 29 galleries, 1075 videos, and more

Artichoke Dip with Fontina

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, diced small
  • 3 garlic cloves, finely chopped
  • 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
  • 1/3 cup dry white wine
  • 4 ounces Neufchatel cream cheese, room temperature
  • 2 1/4 cups cubed fontina cheese (about 3/4 pound)
  • 1/4 cup chopped fresh parsley
  • 8 pitas, each cut into 6 wedges
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Blueberry Buckle

Ingredients
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 5 cups wild or cultivated blueberries
  • Mrs. Kostyra's Streusel Topping
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Triple-Chocolate Cheesecake

Time:2 hours 30 mins
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Mixed Fruit-and-Nut Cookies

Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 1/2 cups chopped dried apricots
  • 1 1/2 cups chopped dates
  • 1 1/2 cups chopped macadamia nuts
  • 1 1/2 cups chopped pistachios
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Sun-Dried-Strawberry Hand Pies

Ingredients
  • 3 cups all-purpose flour, plus more for dusting
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons grated lemon zest (1 lemon)
  • 8 tablespoons (1 stick) butter, room temperature
  • 1 1/4 cups sugar
  • 1 large whole egg
  • 3 ounces cream cheese, room temperature
  • 2 tablespoons nonfat buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 cups sun-dried strawberries
  • 1 vanilla bean, split lengthwise
  • 1 teaspoon freshly squeezed lemon juice plus 2 teaspoons grated lemon zest (1 lemon)
  • 1 cup chunky strawberry preserves
  • 1 large egg white, lightly beaten
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Pumpkin Challah

Ingredients
  • 2 1/2 teaspoons active dry yeast, (1 1/2 packages)
  • 1 cup warm water (100 degrees to 110 degrees)
  • 3/4 cup egg yolks, (11 to 12 large eggs), plus 1 large egg yolk for glaze
  • 1 tablespoon salt
  • 2 tablespoons canola oil, plus more for bowl
  • 1/4 cup honey
  • 2 cups homemade Pumpkin Puree, or one 15-ounce can
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 8 cups all-purpose flour, plus more for dusting
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Black Forest Upside-Down Cakes

Time:45 mins
Ingredients
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/3 cup plus 3 tablespoons packed light-brown sugar
  • 1 1/2 cups drained jarred sour cherries (1 teaspoon juice reserved)
  • 1/3 cup all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1 large egg yolk
  • 3 tablespoons whole milk
  • 1/4 cup heavy cream
  • 2 teaspoons rum
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Hazelnut Cream Tuiles

Ingredients
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/2 cup hazelnuts, toasted, skins rubbed off with a kitchen towel while still warm
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 3/4 cup confectioners' sugar
  • 2 large egg whites
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • Pinch of salt
  • 1/2 cup all-purpose flour
  • Pinch of salt
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Spicy Cheese Bread

Time:20 mins
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