NYT Cooking: This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998. We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009. It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which%...

NYT Cooking: This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998. We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009. It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which%...

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Food | Like Butter | Grace Anne Vergara | Photography | New York City

Food | Like Butter | Grace Anne Vergara | Photography | New York City

Blueberry Lemon Loaf Cake - a moist quick bread made with Greek yogurt & NO butter is easy to whip up with no mixer. It's the perfect snack with your tea or coffee.

Blueberry Lemon Loaf Cake - a moist quick bread made with Greek yogurt & NO butter is easy to whip up with no mixer. It's the perfect snack with your tea or coffee.

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The Sweet & Salty Milkshake from Black Tap  A peanut butter, chocolate and salted caramel milkshake topped with pretty much EVERYTHING

The Sweet & Salty Milkshake from Black Tap A peanut butter, chocolate and salted caramel milkshake topped with pretty much EVERYTHING

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This modern classic is reverse-engineered from a cult cookie at City Bakery in Manhattan They are saltier, richer and tangier than the usual crisscross rounds, thanks to updated ingredients like sea salt, cultured butter and brown sugar And like any good “sandy” cookie, they have a soft, crumbly texture that melts away on first bite.

This modern classic is reverse-engineered from a cult cookie at City Bakery in Manhattan They are saltier, richer and tangier than the usual crisscross rounds, thanks to updated ingredients like sea salt, cultured butter and brown sugar And like any good “sandy” cookie, they have a soft, crumbly texture that melts away on first bite.

NYT Cooking: Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to — or in place of — the pumpkin pie at many a%2...

NYT Cooking: Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to — or in place of — the pumpkin pie at many a%2...

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Greek Holiday Cookies Recipe - OH GREEK cookies you take me back.  I miss the Greek Girls in Peoria making them for us!

Greek Holiday Cookies Recipe - OH GREEK cookies you take me back. I miss the Greek Girls in Peoria making them for us!

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