5 Herb-Scented Shortbread Cookie Recipes

Oh, how I love the subtle sweetness of shortbread mixed with fresh herbs. I am sure to have an herb-scented shortbread on my cookie tray every holiday season, and it all started with one:

From Bon Apptit's 2007 Sage-Scented Shortbread, I learned to love the buttery, salty-yet-sweet, lightly herbal mix of such cookies. This roundup builds upon that repertoire:

1. Sage-Scented Shortbread from Bon Apptit
2. Lemon-Thyme Shortbread Cookies Laced with Honey from Better Homes and Gardens)
3. Rosemary Shortbread Cookies from Oxmoor House
4. Lemon-Lime Basil Shortbread Cookies from Bon Apptit
5. Lemon Lavender Shortbread from Food & Wine (not pictured)

Related: Liven Up Holiday Shortbread: 10 Festive Mix-Ins

(Images: Kana Okada/Bon Apptit, Better Homes and Gardens, My Recipes, Romulo Yanes/Bon Apptit)

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Bon Apptit Picks the 50 Best Food Products: Baking, Condiments, and More!

Remember back in August when we told you that Bon Apptit would be launching its Seal of Approval in the December 2012 issue? That time has come. BA assures its readers that "whenever you spy the BA seal, you can be sure that [their] staff has tasted, vetted, and kicked the tires on every aspect of that product, including value, so you can feel confident that you're getting your money's worth and that it will make your cooking (and baking, and grilling) better." Curious to see what made the list?

First of all, how did Bon Apptit get its winners? According to BA's blog, every blind taste test was subjected to five questions:

• Plain and simple, does this product make a recipe more delicious?
• Is it decisively better than its competitors?
• Does it deliver consistent, high-quality performance?
• Does it offer bang for the buck?
• Will it stand the test of time and trends?

A few stand-outs in each category:

Baking Winners

Flour: King Arthur
Chocolate: Scharffen Berger
Puff Pastry: Dufour

Condiments Winners

Olive Oil: Lucini Premium Select Extra Virgin
Chili Sauce: Tuong Ot Sriracha
Dijon Mustard: Maille

Pantry

Dried Beans: Rancho Gordo
Tomato Paste: Hunt's
Coconut Milk: Goya

Dairy

Yogurt: Fage Yogurt 2%

See the Full List: Bon Apptit's Seal of Approval

Related: Bon Apptit Launches "Seal of Approval"

(Image: Bon Apptit)

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Make-Ahead Fall Lunch: Barley & Kale Salad with Beets and Feta

We love grain salads. They're easy to make, travel really well, and are entirely filling. This particular salad combines a few of our favorite things: chewy barley with kale, golden beets, and a little tangy feta.

According to Bon Apptit, the flavors in this salad will meld and improve overnight, so make it a day ahead, pack it in your lunchbox, and don't forget to grab it the next morning before you walk out the door. It'll keep for a few hours at room temperature, too.

Get the recipe: Barley and Kale Salad with Golden Beets and Feta at Bon Apptit

Related: Barley, Black Rice, Bulgur and More: 10 Tasty Whole Grain Salads

(Image: Jeremy Liebman for Bon Apptit)

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Halloween Food Costumes: Why You May Want To Think Twice! Bon Apptit

With Halloween right around the corner, it's crunch time for costumes. However, if you're thinking about pulling off a food costume this year, you may want to think again. As Bon Apptit points out, sometimes Halloween food costumes don't quite come off as well in execution as you'd think.

Whether it's not having use of your arms (we're talking to you, pizza twins) or having to overly explain your costume, check out some food costume don'ts below in the slideshow bleow.

Read more: 25 Food Halloween Costumes to Avoid at Bon Apptit

Have you ever donned a food costume for Halloween? Did it work out? Share your experiences below!

Related: For the Cook, on Halloween: A Necklace of Garlic

(Images: Flickr user iz4aks licensed for use under Creative Commons)

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Freezer Secret Weapon: Caramelized Tomato Paste Bon Apptit

A little tomato paste goes a long way in adding flavor to soups and sauces, especially when your pantry is looking a bit bare. But it's not exactly a showstopping ingredient. To really intensify the flavors and turn it into your own secret ingredient, try these tips from Bon Apptit.

When cooked, tomato sauce takes on a sweet and concentrated flavor that beats the straight-out-of-the-can variety every time. Apply the same logic to tomato paste and you'll soon be adding a spoonful to all your soups, chili, pasta and pizza sauces. Cook tomato paste with olive oil over medium heat, stirring frequently, for several minutes. The color will deepen and the consistency will become thicker. Keep the caramelized paste at the ready by freezing spoonfuls in ice cube trays.

Read More: Make Tomato Paste Your Secret Weapon in the Kitchen at Bon Apptit

Related: Too Many Tomatoes? Make Tomato Paste!

(Images: Zach DeSart for Bon Apptit)

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