Author: Betty Caldwell
Author: Brian Yarvin
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Melissa Roberts
Author: Sarah Copeland
A classic Oatmeal Cookies recipe
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 Pasley Vargas
Author: Maggie Ruggiero
Author: Sarah Patterson Scott
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: James Beard
Author: Lindsay Landis
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...
Author: Ruth Cousineau
Author: Sally Schmitt
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
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
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
Author: Lisa Zwirn
Author: Gina Marie Miraglia Eriquez
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
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
Author: Tracey Medeiros
Author: Ruth Cousineau
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell