You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? This isn’t one of those times.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
A soupy, tomatoey ceviche that draws on the presence of lime, orange, and peanut butter—that’s right, peanut butter.
No patience for pastry crust? Or perhaps you’re jus scared witless? Try this nutty little number that all but dispenses with kneading.
Sophisticated palates accustomed to European-style cookies will swoon to this subtly sweet and slightly crumbly treat.
How fortunate that all it takes to bring some broken shards of loveliness into one’s life is sugar, cashews, and a little patience.
Know what really satisfies? Making these DIY, gooey, peanutty, caramel-y, milk chocolate-y Snickers bars.
Pecans. Chocolate. Bourbon. Dunno about you, but that’s sufficient to make us forget all about that other traditional Thanksgiving dessert. Pumpkin who?
We find these unabashedly unconventional biscotti bewitching beyond belief. Different form. Same function. Far less fuss.
Not too sweet and not too dense, this pound cake for pistachio lovers is just right—and just large enough to share.
Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.
Here’s a nifty little trick. Reduce maple syrup until sticky, infuse it with spice, and rely on it to impart its ridiculously intense essence to pecan pie.
This stunning little sauce comes together with ease, imparting a vibrant sweet-tart-crunchiness to practically anything you can think to bestow it upon.
These uncannily crisp, seemingly shortbreadish cookies from San Francisco’s Miette are–and we mean this–unlike any you’ve ever encountered.
An inspired take on a classic, this simple, sassy granola recipe is yours to follow to the letter or tweak to your (or your most picky family member’s) content.
Better known as seven layer bars, this bewitching stack of graham cracker crumbs, sweetened condensed milk, chocolate, coconut, and nuts just may exceed your childhood memories.
Chewy, buttery, and teeming with toffee flavor, these are a sophisticated take on those made-from-a-box blondies you scarfed down with your carton of milk in the school cafeteria.
Mafe, a traditional Senegalese stew, is chockfull of chunks of lamb, butternut squash, root vegetables, and cabbage, all happy together in a peanut-tomato sauce.
Offer up this tangerine and beet salad recipe–all bright and sunny yellow–in the middle of a dismal winter day, and you’ll be hailed as a kitchen hero, nay, savior.
These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?
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