Author: Melissa Roberts
Author: Brian Yarvin
Author: James Beard
Author: Ruth Cousineau
Author: Sarah Copeland
Author: Sally Pasley Vargas
Anitra Earle of Yonkers, New York, writes: "I'm a perfume detective who hunts down hard-to-find and discontinued scents. One of the benefits of running...
Author: Anitra Earle
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Author: Susan G. Purdy
Author: Sally Schmitt
Author: Sarah Patterson Scott
Author: Gina Marie Miraglia Eriquez
Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer...
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by...
Author: Hubert Keller
Author: Lindsay Landis
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed...
Author: Anna Stockwell
Author: Maggie Ruggiero
A classic Oatmeal Cookies recipe
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare...
Author: Stella Parks
Author: Lisa Zwirn
Somewhere between custard and cake lies the clafoutis, a simple French country dessert traditionally made with cherries. In this dark chocolate and raspberry...
Author: Paul Grimes
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and...
Author: Donna Hay
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell
Author: Tracey Medeiros
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won...
Author: Diane Morgan
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz