team:food

Chocolate brownie cookies are two dessert favorites in one. 

The Original Chocolate Brownie Cookies

all-purpose flour

baking powder

salt

chocolate

unsalted butter

eggs

sugar

espresso

vanilla extract

mini chocolate chips

Storage: These cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day (they will start to dry out a little).Recipe adapted from THE LAST COURSE by Claudia Fleming with Melissa Clark. Copyright © 2001 by Claudia Fleming. Excerpted by permission of Random House, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

The Kitchn

Sarah Wassberg Johnson

Step 1

Arrange 2 racks to divide the oven into thirds and heat the oven to 375ºF. Line 2 baking sheets with parchment paper.

Step 2

Place 1/4 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/8 teaspoon kosher salt in a small bowl and whisk to combine. Coarsely chop 5 ounces dark chocolate (about 1 1/4 cups) and 2 ounces unsweetened chocolate (scant 1/2 cup).

Step 3

Prepare a double boiler or bring a medium saucepan filled with an inch or two of water to a simmer over medium heat. Add 2 tablespoons unsalted butter and the dark and unsweetened chocolates to the double boiler or place in a metal bowl that fits over the saucepan without touching the water. Heat, stirring often, until the butter and chocolate are melted. Remove from the heat and stir until smooth. (Alternatively, melt the butter and chocolates in the microwave in 30-second bursts, stirring between each burst.)

Step 4

Place 2 large eggs in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment briefly on medium speed to break them up. Add 2/3 cup granulated sugar, 1 1/2 teaspoons brewed espresso, and 1 teaspoon vanilla extract and beat on high speed until thickened, satiny, and lightened in color, about 15 minutes. 

Step 5

Add the chocolate mixture into the egg mixture and fold until partially combined (there should still be some streaks). Add the flour mixture and carefully fold it in until just combined. Add 3/4 cup mini chocolate chips and fold to combine. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes. 

Step 6

Drop the batter by heaping teaspoonfuls onto the baking sheets, spacing them at least 1 1/2-inches apart, 30 per sheet.

Step 7

Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until puffed and cracked, 2 to 3 minutes more. Let cool completely on the baking sheets.

Bacon and a handful of pantry spices go a long way in transforming an ordinary can of beans.

Bacon BBQ Baked Beans

(about 15-ounce) cans pinto beans

onion

red bell pepper

garlic

bacon

olive oil

barbecue sauce

ketchup

apple cider vinegar

brown sugar

molasses (not blackstrap)

yellow mustard

Worcestershire sauce

smoked paprika

Substitutions: Pinto beans are classic for this dish, however any cooked bean works! Try any combination of chickpeas, kidney beans, and/or butter beans. Prefer to cook your own beans? Use 5 1/4 cup cooked beans.Storage: Refrigerate leftovers in an airtight container for up to 5 days. 

Laura Rege

Arrange a rack in the middle of the oven and heat the oven to 375°F. Finely chop 1 medium yellow onion. Stem, seed, and finely chop 1 medium red bell pepper. Coarsely chop 5 large garlic cloves.

Arrange 4 slices thick-cut bacon in a single layer in a large cast iron or ovenproof skillet. Cook over medium heat, flipping halfway through, until golden-brown and crisped, 10 to 14 minutes total. Meanwhile, drain and rinse 3 (about 15-ounce) cans pinto beans. 

Transfer the bacon to a paper towel-lined plate. Discard all but 1 tablespoon of the bacon fat from the pan and return the pan to medium heat. Add the onion, bell pepper, and 2 tablespoons olive oil. Cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, until lightly golden, about 2 minutes more. 

Add 1 cup barbecue sauce, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons packed light brown sugar, 2 tablespoons molasses, 1 tablespoon yellow mustard, 2 teaspoons Worcestershire sauce, and 2 teaspoons smoked paprika, and stir until well-combined. Add the beans and stir to combine. Bring to a boil. 

Arrange the bacon on top of the bean mixture, then cover the skillet with a lid or aluminum foil. Transfer the pan to the oven and bake for 30 minutes. Uncover and bake until the mixture is bubbling, about 5 minutes more. It will continue to thicken slightly as it cools. Serve warm.

These cashew cookies are salty, sweet, and filled with a chewy caramel center.

Cashew Caramel Cookies

unsalted butter (8 ounces 226 grams)

caramel

light brown sugar (267 grams)

sugar (67 grams)

all-purpose flour (384 grams)

baking soda

cinnamon

Make ahead: If wrapped tightly in plastic, the dough can be stored in the refrigerator for several days before baking. Let sit at room temperature for about 30 minutes, until it’s warm enough to easily form into balls.Storage: The cookies will keep in an airtight container for up to 1 week.Reprinted with permission from Cookies.Copyright© 2021by Jesse Szewczyk. Photographs copyright ©2021 by Chelsea Kyle. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

Jesse Szewczyk

Arrange two racks to divide the oven into thirds and heat the oven to 350°F. Meanwhile, line 3 baking sheets (or as many as you have) with parchment paper or silicone baking mats. Melt 2 sticks unsalted butter in the microwave or on the stovetop and set aside to cool slightly. Coarsely chop 2 cups toasted salted or unsalted cashews. Unwrap 36 soft caramel candies.

Place the butter, 1 1/3 cups packed brown sugar, and 1/3 cup granulated sugar in a large bowl and whisk to combine. Add the cashews, 2 large eggs and 1 tablespoon vanilla extract, and whisk until ribbony and smooth. Add 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon. Stir with a rubber spatula until a soft dough forms.

Using your hands, take 2 caramel candies, press them together, and roll them into a smooth ball. (Depending on the brand and freshness of your caramel candies, they might be too firm to press together. If so, arrange the caramels in a single layer on a large microwave-safe plate and microwave for 30 seconds until the caramels are warm but not melting. If you accidently microwave them too long and they start to melt, just let them cool for a few minutes.)

Using a large 2 1/3-inch (#16) cookie scoop or 1/4-cup measuring cup, portion out the dough and roll into large balls. Flatten the balls slightly and press a caramel ball into the center of each one. Tightly form the dough around the caramel and reroll into a ball again. Make sure there are no cracks so the caramel does not ooze out during baking. Place the dough balls 3 inches apart on the baking sheets (6 to 8 per sheet).

Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops of the cookies are lightly browned, 14 to 17 minutes total. Let the cookies cool on the baking sheets for at least 30 minutes before moving. (If you try to pick up the cookies while still hot, the caramel will fall out—and potentially burn you—so be patient.) 

Bake the remaining sheet on either rack. If reusing a baking sheet, I recommend leaving the cookie dough at room temperature as the first batch cools.

White hot chocolate is a tasty take on the traditional drink.  

White Hot Chocolate

white chocolate chips (1 1/2 cups)

milk

heavy cream

Marshmallows

Whipped cream

nutmeg

Ingredients: Use high-quality white chocolate chips and vanilla extract for the best flavor. Substitutions: For a slightly less rich hot chocolate, substitute half-and-half for heavy cream, or replace heavy cream with another cup of whole milk.Peppermint variation: Add 1/4 teaspoon peppermint extract in Step 1. Spiked variation: Remove the hot chocolate from the heat, and add 1 to 2 ounces rum, bourbon, or Kahlúa. Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat.

Amanda Gryphon

Place 8 ounces white chocolate chips, 3 cups whole milk, 1 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt in a medium saucepan over medium-low heat. Bring to a simmer and cook, stirring frequently, until the chocolate is melted and the mixture is smooth, 5 to 7 minutes.

Pour into mugs. Serve with marshmallows, whipped cream, or a pinch of grated nutmeg, if desired.

A 3-ingredient fast and fancy appetizer with colorful peppers and milky mozzarella cheese. 

The Ultimate Dinner Party Appetizer: Mozzarella-Stuffed Peppadew Peppers

basil leaves or chives

mozzarella

jarred Peppadew peppers (6 to 12 ounces)

Make ahead: The peppers can be stuffed with mozzarella and refrigerated up to 2 days in advance. Make sure to reserve the mozzarella marinade for serving.Storage: Refrigerate leftovers in an airtight container for up to 4 days.Ingredient/Equipment Variation: Sweet cherry peppers, found on the pickle aisle, may be substituted for the Peppadew peppers. They have a sweeter flavor, but vary in size and have a slightly tougher skin. To prepare sweet cherry peppers, slice the stem end off. Remove the seeds with a small spoon and discard the seeds. Continue with the recipe as instructed above, stuffing the peppers, and broiling.

Patty Catalano

Arrange a rack about 4 inches from the broiler element and heat the broiler to high.

Finely chop fresh basil leaves or chives until you have about 2 tablespoons. 

Stuff 1 marinated baby fresh mozzarella ball (reserve the marinade) into each Peppadew pepper. If the opening of the Peppadew is small, cut the mozzarella in half and stuff with half of the mozzarella, rounded side facing out. Arrange the stuffed peppers on a rimmed baking sheet. 

Broil until the peppers begin to blister and the mozzarella is hot but not melting out of the peppers, 2 to 3 minutes. 

Transfer the mozzarella-stuffed peppers to a serving platter. Drizzle with the reserved mozzarella marinade and garnish with the herbs.

This easy and fast roast beef is the no-fuss recipe your holiday menu needs. 

Eye of Round Roast

1 (2 1/2- to 3-pound) beef eye of round roast (2 1/2- to 3-inches thick)

kosher salt,

black pepper, plus more as needed

parsley

capers

beef broth

cornstarch

Dijon mustard

white wine vinegar

Make ahead: If serving as a roast, it’s best to make and serve right away. But if using the roast to make sandwiches, you can prepare the roast up to 3 days in advance and refrigerate it, wrapped tightly, until ready to serve. Slice when ready to serve.Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Trim the excess surface fat from 1 (2 1/2- to 3-pound) beef eye of round roast if needed. Pat dry with paper towels and season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 1 hour. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425°F. 

Pat the roast dry with paper towels once more before cooking if needed. Heat a large oven-safe high-sided skillet, preferably cast iron, over medium-high heat. When hot, add 2 tablespoons olive oil and the roast. Sear until browned on all 4 long sides, 3 to 4 minutes per side. Transfer to a plate. 

Drain the excess fat from skillet. Wipe the skillet clean with paper towels and return the roast to the pan. Transfer to the oven and roast until medium-rare (120°F on an instant-read thermometer), 15 to 20 minutes total or about 7 minutes per pound. 

Transfer the roast to a clean cutting board and let rest for 15 minutes. Meanwhile, finely chop 2 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and chop until you have 2 tablespoons. Drain 1 tablespoon capers and coarsely chop.

Place 2 tablespoons unsalted butter in the skillet; the skillet will be very hot and the butter will melt and brown quickly. Add the garlic, whisk to combine, and return the skillet to medium heat. Cook, stirring often, until fragrant and light golden, about 1 minute. Add 2 cups beef broth, any accumulated juices from the roast, 1 tablespoon cornstarch, and 2 teaspoons Dijon mustard. Whisk until well combined. 

Increase the heat to medium-high and bring to a boil. Boil, whisking occasionally, until thickened to gravy consistency, 4 to 5 minutes. Remove the pan from the heat. Add the capers and 1 tablespoon white wine vinegar and stir to combine. Taste and season with more kosher salt and black pepper as needed. Keep warm until ready to serve.

Just before serving, add the parsley to the gravy and stir to combine. Very thinly slice the eye of round roast across the grain and serve with the gravy spooned on top.

A simple microwave mug cake recipe with a crunchy cinnamon streusel topping.

10-Minute Coffee Cake Mug Cake

non-dairy milk

dairy or unsweetened non-dairy milk, plus more as needed

Make ahead: The streusel topping can be made up to 1 week in advance and refrigerated in a small airtight container or zip-top bag. 

Make the cake batter: Microwave 2 tablespoons unsalted butter in a 12-ounce or larger microwave-safe mug or deep ramekin on HIGH power until melted, 25 to 30 seconds.

Add 1/4 cup packed light brown sugar, 1/4 cup milk, and 1/2 teaspoon vanilla extract. Stir with a fork until the sugar is mostly dissolved. Add 1/3 cup plus 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt. Stir with the fork until a smooth, loose batter forms with no pockets of unincorporated flour.

Make the streusel topping: Microwave 2 tablespoons unsalted butter in a small microwave-safe bowl on HIGH power until melted, 25 to 30 seconds. Add 3 tablespoons all-purpose flour, 2 tablespoons packed light brown sugar, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Stir with a fork until moistened and crumbly. Scatter the streusel over the cake batter.

Microwave on HIGH power until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs stuck to it, 2 to 2 1/2 minutes. (Cooking time will vary greatly depending on the strength of your microwave. Start with 2 minutes and check for doneness before adding more time.)

Make the drizzle (optional): Place 2 tablespoons powdered sugar and 1 teaspoon milk in a small bowl and stir until smooth and thick yet pourable. Add more milk to thin it out as needed. Drizzle over the mug cake and serve immediately.

This buttery caramelized cabbage isn&#x27;t just perfect with pasta — try it piled onto toast, with eggs, or in sandwiches and wraps. 

Caramelized Cabbage Butter Pasta

cabbage

shallot

rigatoni, penne, or fusilli pasta

chives

Parmesan cheese,

Shredded cabbage: 1 pound store-bought shredded cabbage can be used instead of the whole cabbage.Make ahead: The cabbage can be cooked up to 1 day ahead and refrigerated. Rewarm in a skillet before adding the pasta and finishing the cooking.Substitutions: Any fresh, tender herb such as dill, parsley, basil, or mint can be substituted for the chives. Red cabbage can be used instead of green, but the finished dish will be a dark purple/brown color.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Sara Tane

Cut the core from 1/2 medium head cabbage and discard. Place the cabbage cut-side down on the cutting board and thinly slice (5 to 6 cups). Peel and thinly slice 1 medium shallot (about 1/2 cup). Mince 3 to 4 large garlic cloves until you have about 2 tablespoons.

Melt 6 tablespoons unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the shallot and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

Add the cabbage, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat in the butter. Cook over medium to medium-low heat, stirring occasionally, until the cabbage is meltingly tender and dark golden-brown, 20 to 25 minutes. If you notice a lot of browning on the pan, turn the heat down slightly and stir the cabbage around. If there are burnt bits at the bottom of the pan, add a couple tablespoons of water to loosen them up.

Meanwhile, bring a large saucepan of heavily salted water to a boil over medium-high heat. Add 8 ounces dried short pasta and cook accordingly to package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta. Thinly slice 1 small bunch chives (about 1/4 cup). Grate 2 ounces Parmesan cheese on the small holes of a box grater until you have 1/2 cup, and grate more for serving if desired.

When the cabbage is ready, add the pasta and Parmesan. Add 2/3 cup of the reserved pasta water and toss over medium heat until a thin, glossy sauce forms. Add more pasta water 1 tablespoon at a time as needed (you might not use it all). Add the chives and toss to combine. Taste and season with more kosher salt and black pepper as needed. Serve garnished with more Parmesan if desired.

These classic, buttery shortbread biscuits come straight from the powers that be at Apple+.

We Scored the Official Ted Lasso Biscuit Recipe (and We Even Found the Perfect Pink Boxes)

unsalted

Laurel Randolph

Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Coat an 8- or 9-inch square metal baking pan with more butter.

Beat the butter on high speed with the paddle attachment until fluffy, 3 to 5 minutes. With the mixer running, gradually add 3/4 cup powdered sugar and continue to beat until pale and fluffy. 

Stop the mixer. Sift 2 cups all-purpose flour into the bowl, then add 1/4 teaspoon coarse salt. Mix on low speed until just combined. Transfer to the prepared pan and pat to an even thickness no more than 1/2-inch thick. Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 300°F. 

Slice the dough into rectangles or squares in the pan. Bake until golden-brown and the middle is firm, 45 to 60 minutes. Let cool completely. Re-slice, if needed, before serving.

A step-by-step guide to making smooth chocolate fondue with all your favorite dippers.

How To Make Chocolate Fondue: The Best, Easiest Method

whole, 2%, or 1% milk, plus more as needed

kosher salt

Cookies: rolled wafers, biscotti, meringues, chocolate sandwich, shortbread

Other sweets: marshmallows, brownies, rice krispy treats, pound cake, graham crackers, doughnuts, madeleines

Fresh fruit: strawberries, raspberries, bananas, apples, pineapple, orange segments

fruit: apricots, pineapple, citrus peel, banana chips, apple chips, crystallized ginger

Garnishes: flaky salt, shredded coconut, chopped toasted nuts, Pop Rocks, crushed freeze-dried fruit

Storage: Leftover fondue can be refrigerated in an airtight container for up to 2 weeks and remelted over low heat.

Christine Gallary

Prep all the items to be dipped. Rinse and dry off fruit. Cut everything into bite-sized pieces, with the exception of things that are dipped in by hand, such as rolled wafer cookies.

Arrange the dippers on a platter. Arrange everything to be dipped on a platter, or divide onto 2 platters instead for easier access on both sides of the fondue pot. Place any garnishes like flaky salt or chopped nuts in little bowls.

Chop the chocolate. If not using chocolate chips, chop 10 ounces chocolate into pea-sized pieces.

Heat the milk and cream. Heat 1/2 cup heavy cream and 1/2 cup milk in a small saucepan over medium-low heat until just gently simmering.

Add the chocolate and salt. Remove from the heat. Add the chocolate and a pinch of kosher salt. Do not stir and let sit for 2 minutes.

Stir until smooth. Stir with a wooden spoon or heatproof spatula until the chocolate is completely melted and the fondue is smooth. Stir in 1 to 2 tablespoons liqueur if desired.

Transfer to the fondue pot. Pour the mixture into a fondue pot. Light the fuel and serve with dippers. If the fondue gets too thick or grainy, turn off the fondue fuel and stir in more milk 1 teaspoon at a time until it smooths out again. No fondue pot? No problem! Just dip straight from the pot or transfer to a ceramic bowl. Reheat the fondue as needed over low heat if it thickens up or cools off.

This easy sheet pan dinner is packed with bold flavors, thanks to caramelized lemon and onions and an assertive spice blend.

Spice-Roasted Salmon with Lemon and Chickpeas

chickpeas,

onion,

lemon, thinly sliced crosswise

kosher salt, divided

black pepper, divided

salmon

Curry Spice Blend (recipe below)

turmeric

cumin

coriander

Dawn Perry

Heat broiler to high with the oven rack in the highest position. Toss chickpeas, onion, and lemon with 1/4 cup oil, 3/4 teaspoon salt and 1/4 teaspoon pepper on a rimmed baking sheet. Broil, shaking sheet halfway through, until onions are beginning to brown, 5 to 8 minutes.

Meanwhile, rub salmon with remaining teaspoon oil, spice mix and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Remove the baking sheet from the oven and lower oven temperature to 300°F. Scoot the chickpeas, etc. toward the edges of the baking sheet and place salmon in the center. Return to the oven on the center rack and bake until salmon is opaque and just cooked through, 15 to 20 minutes.

Step 1: Curry Spice Blend:

Place ingredients in a dry jar or resealable container — even a plastic baggie will do — and shake or stir to combine. They should last a couple of months in the cupboard.

This quick and easy ragù made with ground beef, crushed tomatoes, garlic, and spices, is sure to become a weeknight go-to.

The Best Spaghetti with Meat Sauce

beef

kosher salt, divided, plus more for the pasta water

oregano

black pepper

red pepper flakes (optional)

tomatoes

spaghetti

balsamic vinegar

Make ahead: The sauce, without the pasta water, can be made a day in advance and stored in an airtight container in the refrigerator. Alternatively, it can be frozen for up to 3 months. Let the sauce thaw in the refrigerator overnight. Rewarm the sauce in a saucepan over medium heat while you cook the pasta. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Sheela Prakash

Finely chop 1 medium yellow onion and mince 3 garlic cloves. Heat 1 tablespoon olive oil in a large high-sided skillet over medium-high heat until shimmering. Add the onion, garlic, 1 pound lean ground beef, 1 teaspoon of the kosher salt, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes, if using. Cook, breaking the beef up into small pieces with a wooden spoon, until the beef is cooked through, 5 to 7 minutes. 

Carefully pour in 1 (28-ounce) can crushed tomatoes and season with the remaining 1/2 teaspoon kosher salt. Bring to a boil. Reduce the heat to medium-low and gently simmer uncovered until the sauce is slightly thickened, about 20 minutes. 

Meanwhile, bring a large pot of salted water to a boil. Add 1 pound dried spaghetti and cook for 1 minute less than the package instructions for al dente, about 9 minutes. Reserve 1 cup of the pasta cooking water and drain the spaghetti.

Return the pasta to the pot. Add the sauce, reserved pasta cooking water, and 2 teaspoons balsamic vinegar, and toss to combine. Bring to a simmer over medium heat, tossing continuously, until the sauce coats the pasta and everything is evenly combined, 1 to 2 minutes. Serve in bowls topped with lots of grated Parmesan cheese.

For the tender, juicy wings with the crispiest skin, opt for frying rather than baking.

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