Food

Step 1 Combine 1½ lb. parsnips, peeled, trimmed, quartered lengthwise, cut into eighths if large, 2 Tbsp. unsalted butter, cut

This curried lentil soup recipe from chef and cookbook author Yotam Ottolenghi is “way more delicious than it should be,”

Spanakopita is a beloved Greek pie filled with spinach and wrapped in shatteringly crisp phyllo. Depending on the recipe, the

This festive take on Midwestern scotcheroos swaps out peanut butter for pistachio cream, giving the bars a beautiful hue and

A springform pan is the secret to the geometric shape of these eye-catching cookies, no rolling pin or cookie cutters

These dramatically craggy cookies call upon Chinese five-spice for their warming complexity. The flavors in the blend—usually a mix of

Everything we love about chocolate peppermint bark—creamy white chocolate contrasting a delicate candy crunch—is nestled into the center of these

Step 1 Whisk ¾ cup (83 g) powdered sugar, ½ cup (1 stick) unsalted butter, room temperature, ⅓ cup well-stirred

Welcome to BA Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa

Step 1 Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add ¾ cup unsweetened shredded coconut and