recipes

Brookies Cookies are a deliciously fun mashup of two of our favorite desserts: brownies and chocolate chip cookies! Everyone raves about them!

This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors Once the leek and mushrooms are caramelized and sticking to the pot, they’re deglazed to lift all the extra depth from the bottom of the pan (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis

Lightly spiced tender cupcakes filled with jam and topped with powdered sugar.

Cinnamon-sugar crumble does double duty for this classic cake, serving as both a topping and a thick ribbon running through the middle This coffee cake is light and fluffy, thanks to a cup of buttermilk in the batter For added crunch, add a cup of finely chopped walnuts or pecans to the crumble mixture

Heavy on the butter and nutmeg, this cake has all the flavors of your favorite cake donut in a convenient square shape—no frying necessary!

Sweet and Sour Sauce - homemade Chinese sauce made with 7 simple ingredients. Perfect with chicken, pork or as a dipping sauce for dumplings or spring rolls!

Turn a classic cocktail into a cupcake!

See our French 75 Champagne Cupcakes recipe & all our amazing dessert ideas online at Wilton!

Explore Wilton.com for top-quality baking essentials and vibrant icing colors. Let your creative side shine with expert tutorials and innovative tools. Your dessert creations begin here!

At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt “I knew I wanted them to be really, really crispy,” said the chef de cuisine Jake Leiber He was inspired by a fairly straightforward pancake recipe made with bacon fat he found in “How America Eats,” the seminal cookbook by Clementine Paddleford, an American food historian

My lemon velvet sheet cake tastes like a cake from a boxed mix, but in the best way. The lemon flavor is extra bright from copious amounts of zest and freshly squeezed juice. I use oil, rather than butter (a la Betty Crocker and my grandmother) for an extra moist cake, with a tender crumb. (It also helps that subbing oil for butter makes it easier.) I call for a couple of yolks for additional moisture and richness, and crème fraiche (or sour cream) for a little tang. The glaze, however, is straight from my grandmother. I like to think this cake would make her happy.

This sunny lemon ricotta snack cake recipe comes together in just one bowl, and glazed to perfection with a super simple lemon and sugar glaze.

This week's Genius recipe comes from Bon Appétit—a lush raspberry cream cake from Shilpa Uskokovic that gets its light texture from fluffy egg whites.

Made with homemade Danish pastry (puff pastry instructions are included), this Cream cheese Danish recipe with cream cheese filling and fresh strawberries is a buttery and flaky treat you can make for breakfast or your coffee break.

Lechon, or whole suckling pig, is traditionally prepared for large holiday gatherings in the Philippines, but lechon kawali, a dish of crispy deep-fried pork belly, is served year-round for special occasions (Kawali refers to the pan used for frying the pork.) To maximize lechon kawali’s crispiness, it’s important to make sure the skin is as dry as possible In this version, the pork belly is first simmered in a savory broth of onion, garlic, bay leaves and peppercorns, then dried in a low oven

If you think plain cream cheese frosting is the best, wait until you try this chocolate cream cheese frosting! It's silky, creamy, and absolutely delicious.

Don't toss the yolks when making a recipe that calls for egg whites only. You can freeze egg yolks, with a little whisking and some salt or sugar added, to ensure proper freezing.

Get Espresso Ice Cream Recipe from Food Network

For how elegant this looks and how complex it tastes, this dessert is incredibly easy to put together Instead of a dense ganache filling, this one has a shiny top that hovers between the delicate softness of custard and the creaminess of pudding The crisp-tender cocoa crust is pressed only into the bottom and forgoes the usual sides of a tart because it’s baked in a standard metal cake pan

These quick-baked thumbprint cookies can be made in about 30 minutes. They have a soft and buttery dough, are rolled in a sparkly sugar, and then filled with your choice of jam.

TESTED & PERFECTED RECIPE – With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

Sweet and simple pineapple upside down-cupcakes made entirely from scratch (don’t worry, they’re easy!). A fun twist on a classic recipe.

In this comforting one-pan meal, salt-and-pepper chicken thighs roast atop sweet, buttery brioche, which conforms to the chicken like memory foam The parts cushioning the chicken become soft and tender from the juices, and the bottoms and exposed portions turn golden and toasty To marry it all, a simple, savory and bright pan sauce is made with shallots, butter, lemon and a touch of miso

Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.

Pernil is a Puerto Rican slow-cooked marinated pork shoulder dish in which the pork is roasted for hours until succulent and crispy-skinned The flavors of pernil become accessible on a weeknight with the use of quicker-cooking chicken thighs The chicken pieces are coated in a garlicky, oregano-and-citrus rub that combines orange and lime juice for a sweet-sour hit

This recipe is adapted from “Start Here: Instructions for Becoming a Better Cook” by Sohla El-Waylly and is originally titled Lisa Frank Cookies It earns that name by being a big sucker punch of sugary nostalgia A trio of extracts (pure vanilla, imitation vanilla and almond) is key to giving these cookies the aura of that prepackaged baked good you might’ve tucked into your lunchbox as a kid, but they’re better because you’re making them fresh

The nice thing about this cheesecake is that it doesn’t require a water bath or any sort of special baking pan: More shallow than a traditional version, it gets baked right in a pie plate (or tart pan, if you’ve got that) While there are zest and juice inside the cream cheese filling, it’s the fresh sliced citrus on top that makes this cake Creamsicle-like, so don’t skip it The ultimate do-ahead dessert, this cheesecake can be baked three or so days in advance, just make sure to wrap it tightly as cream cheese tends to easily pick up on that “fridge” scent.

Buttery and crisp, with an appealing texture from the cornmeal, these shortbread cookies are baked in a round tart or pie tin, then cut into wedges to resemble slim fans The lime juice in the glaze cuts the sweetness and echoes the zest in the dough (You can also use lemon, orange or grapefruit — or a combination instead of lime, if you prefer.) The cookies keep for up to two weeks when stored airtight at room temperature, and freeze very well.

Delicate but sturdy, these lemon butter shortbreads are perfect for a casual afternoon treat or relaxed holiday cookie A combination of butter, egg yolks and a bit of cornstarch ensures a texture that melts in your mouth Lemon zest adds a bright sparkle, and a light glaze of lemon juice and powdered sugar lends a tart finish