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By the Editors of Food & Wine Magazine

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Bake This Now

America's Favorite Cookies

Year-end lists are starting to drop, including Tumblr's 2013 Year in Review (berries, manga and baby sloths ruled) and now Yahoo's data-driven round-up, which includes a newscast by everyone's favorite Anchorman, Ron Burgundy. From Yahoo, we can confirm that Cronuts really did have national impact (they were the most searched food craze) and that chocolate chip cookies remain America's most-loved (or at least, most-browsed) cookie. Other top cookie searches: peanut butter cookies, sugar cookies and no-bakes. Here, 22 Chocolate Chip Cookie Recipes to peruse and more delicious cookies to bake right now.

Related: America's Best Chocolate Chip Cookies

Cookie Swap

Chocolate Peppermint Slice-and-Bakes

Chocolate Peppermint Cookies

During F&W Cookie Week, some of our favorite digital contributors are sharing their best holiday cookie recipes in a virtual swap. Post your favorite baking experiments on Instagram using #FWCookie. Here, festive slice-and-bakes from Sarah Bolla of Lemon Fire Brigade.

Get the recipe >>

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Ultimate Holiday Guide

The Cookie Takeover

Linzer Cookies

Starting today, F&W is hosting our first ever Cookie Week. Some of our favorite bloggers will share holiday recipes for a virtual cookie swap, our Test Kitchen virtuosos are here to help solve common baking mistakes and we'll post lots of beautiful cookies in our Instagram feed. Tag your photos with #FWCookie for a chance to be featured on our site. Plus: Pin your favorites from our Christmas Cookies board and other holiday sets on Pinterest.

Related: 6 Go-To Cookie Baking Tips
How to Make Christmas Cookie Gift Tags
Best Holiday Cookies to Buy

Expert Guide

6 Go-To Cookie Baking Tips

Almond Cookies with Caramel Dipping Sauce

Here, F&W’s best tips for baking cookies, from how to handle butter to a trick to testing the effectiveness of baking powder and soda. Read more >

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Expert Guide

7 Ways to Upgrade Pie

Pecan Pie with Candied Ginger and Rum

At Boston’s Eastern Standard, pastry chef Lauren Kroesser is updating homey desserts for fall, offering sweets like a butterscotch bread pudding with salted caramel, or her rich pumpkin crémeaux with maple, pomegranate and goat cheese. But she is a pie lady at heart: “It’s my favorite thing by far to make and eat,” says Kroesser. “I love fruit pies and grew up making them with my mom. We would go up to Goodale Orchards in Ipswich every fall and pick apples and get doughnuts. Then we’d make crisps and pies.” Read more >

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Best Thanksgiving Tips

Instead of Pies, Make Pie Bars

Pecan Pie Bars

There's nothing wrong with the usual pecan, pumpkin or fruit pies, but serving the classic fillings as pie bars is fun, surprising and an easier way to feed a crowd. To make these three recipes from pastry chef Sarah Jordan of Chicago's Boka, you don't even need to roll out dough; you simply press it into the baking dish. Read more >

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F&W Book Club

Pie Lessons from Brooklyn’s Baking Stars

A writer test drives an awesome new cookbook about baking pies.

Here’s why you should study 71 pages dedicated to the art of making pie: The writers of the new cookbook, The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop, have been baking pies since they were old enough to stand. Read more >

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Expert Guide

10 Ways to Use Leftover Pie Dough

Perfectly Flaky Yogurt-Butter Pie Dough

If you’ve ever made a pie from scratch, you know that there’s always some dough leftover. Don’t let it go to waste! Here, some fun (and delicious) uses for those unavoidable scraps. Read more >

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Trendspotting

Baking Innovators Share Recipes for Gluten-Free, Whole-Grain and Vegan Desserts

Gluten-Free Pumpkin-Ginger Cupcakes

In the quest to create gluten-free, vegan and whole-grain desserts, innovators are rethinking the way we bake with ingenious new methods and ingredients. Read More >

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Recipes

Nigel Slater's Blackberry Focaccia

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Blackberry Focaccia

© Justin Chapple
Blackberry Focaccia

When it comes to focaccia, most people are familiar with savory versions like Pisaladiere, a version topped with anchovies, olives and caramelized onions. This week, the F&W Test Kitchen tested an unusual dessert variation—Blackberry Focaccia (left) from Nigel Slater’s forthcoming cookbook, Ripe: A Cook in the Orchard. This blackberry-studded, confectioners' sugar–dusted focaccia is substantial and just barely sweet. Slater recommends cutting it into thick wedges and eating it when warm, but we loved it just the same in smaller squares, which we served with steaming cups of tea. Slater's cookbook won't be out until April, but this savory focaccia from the F&W archives, topped with caramelized onions, pear and blue cheese, is a good variation to try for Super Bowl Sunday

 

 

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.